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Ingredients
- 2 cups onions, finely chopped
- 4 oz margarine
- 2# 12 oz rice, long grain
- 18 tsp saffron (optional)
- 1 1/2 gal chicken broth, low sodium, simmering
- salt to taste
- 3 cups grated parmesan cheese (optional)
Directions
- Saute onions in margarine until golden. Add rice and saffron. Continue to cook and stir about 4 minutes longer or until rice glistens and is golden.
- Add 1 qt hot broth to rice, simmer, stirring frequently, for a total of 26 minutes. Add more hot broth to the rice, 1 qt at a time, until all of the broth has been used and absorbed by the rice. Add salt if necessary.
- Serve hot, sprinkled with parmesan cheese, using about 1 Tbsp per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 50 servings | |
| Calories 64 | |
| Calories from Fat 38 | 59% |
| Total Fat 4.26g | 5% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.34g | |
| Cholesterol 5mg | 2% |
| Sodium 148mg | 6% |
| Potassium 120mg | 3% |
| Total Carbs 2.34g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.45g | 0% |
| Protein 4.71g | 8% |
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