Published January 31, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 45 min
Prep Time: 20 min | Cook Time: 25 min
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Calories per serving: |
128 |
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Total Fat 3.6g |
6% |
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Cholesterol 0mg |
0% |
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Sodium 20mg |
1% |
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Calories per serving: |
128 |
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% Daily Value* |
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Total Fat 3.6g |
6% |
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Saturated Fat 0.5g |
3% |
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Cholesterol 0mg |
0% |
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Sodium 20mg |
1% |
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Total Carbohydrate 1.0g |
0% |
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Protein 4.0g |
6% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 2 Tbsp. olive oil
- 3/4 cup chopped sweet onion
- 2 cloves garlic, minced
- 1 cup aborio rice, uncooked
- 1 tsp. saffron threads
- 11/2 cups fat-free reduced sodium chicken broth
- 1/2 cup water
- 1/4 tsp. freshly ground pepper
- 1/2 cup frozen sweet peas, thawed
Step by Step:
- Heat oil in a 6-quart pressure cooker over medium heat. Add onion and cook 7 minutes, or until tender; add garlic and cook 1 minute. Stir in rice and saffron threads and cook, stirring constantly 1 minute. Stir in broth, water, and pepper.
- Close lid securely and bring to high pressure over medium heat, about 4 minutes. Adjust heat to medium (maintaining high pressure) and cook 3 minutes. Remove from heat; let stand 5 minutes. Run pressure cooker under cold water; carefully remove lid and stir in peas. Serve immediately. If you have a pressure cooker with a quick release feature, you can use that instead of running it under cold water to bring the temperature down.
