Rice From My Childhood Recipe

Name: Rice From My Childhood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions-chopped; 4 large garlic cloves, minced; 1 cup chopped carrots; 1/2 cup chopped celery; 4 Tablespoons olive oil; 1 teaspoon salt; pepper to taste; 1/4 teaspoon saffron; 2 cups rice; 4 cups broth; 3/4 cup walnuts

Servings: persons

2 medium onions-chopped
4 large garlic cloves, minced
1 cup chopped carrots
1/2 cup chopped celery
4 Tablespoons olive oil
1 teaspoon salt
pepper to taste
1/4 teaspoon saffron
2 cups rice
4 cups broth
3/4 cup walnuts

1
Preheat oven to 350 degrees
2
1. Chop onions and brown with the rice in 4 T oil in a heavy skillet. Add garlic and cook for 2 minutes.
3
2. Add carrots and celery and continue to cook until vegetables begin to soften. Add walnuts and cook briefly
4
3. Transfer rice mixture to casserole dish to be used in the oven. Add broth and crumbled saffron and other seasonings.
5
4. Bake at 350 degrees for 45 minute - 1 hour covered in the oven or until all liquid is absorbed and rice is done.

818

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium onions-chopped, 4 large garlic cloves, minced, 1 cup chopped carrots, 1/2 cup chopped celery, and more.

Yes, Rice From My Childhood falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice From My Childhood

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