Saffron Rice With Curried Apricot Dressing
99 mins (prep 20, cooking 79)
24 ingredients
6-8 servings
Adapted from San Fransisco's Millenium Restaurant's Cookbook(which was posted in Color Me Vegan) and published in the Vegan's Daily Companion by Colleen Patrick-Goudreau, this is rub your tummy good. Enjoy! (I didn't have saffron and this was still delicious. I also made this using cranberry pepper preserves and yum).

Categories:  side-dish , vegan , pasta,-rice-and-grains , weeknight , rice , brown-rice , nuts , <-4-hours , vegetarian , vegetable , from-scratch , time-to-make , asian ,
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Serving Size (283.82 g)
Servings 6
Amount per Serving
Calories 259.31 Calories from Fat 101.34
% Daily Value *
Total Fat 11.26g 103.94%
Saturated Fat 1.39g 41.8%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 118.36mg 29.59%
Total Carbohydrate 38.68g 77.37%
Dietary Fiber 7.64 g 183.31%
Sugars 10.13 g %
Protein 4.85g 58.23%
Vitamin A 17553.64IU% Vitamin C 7.19mg%
Calcium 142.19mg% Iron 6.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground cumin, salt and pepper, uncooked basmati rice, warm water, cubed, tart apple, toasted pine nuts, ground cardamom, shredded