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Mediterranean Burgundy Rice Pudding with Fresh Figs
CHEF CATHERINE BROWN12Ingredients
60Minutes
320Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 cup red rice (Burgundy, or rice of your choice)
- 2/3 cup pure maple syrup (grade A, pomegranate molasses, or sweetener of choice)
- 6 cups nut milk (I used cashew milk)
- 1 can coconut milk (13.5oz.)
- 1 lemon (large, reserve a few strands for garnish, wrap the strands for garnishing in wax paper and refrigerate, optional)
- 1/2 tsp. sea salt
- 1/2 tsp. ground cardamom
- 1 vanilla bean (split, see note below)
- 8 figs (fresh)
- 1/2 cup raw pistachios (toasted)
- 2 Tbsp. fresh basil (baby leaves or chiffonade, not sure how to do that? Watch here)
- 4 tsp. balsamic vinegar (Espresso, can purchase here, optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol |
Sodium160mg7% |
Potassium480mg14% |
Protein6g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber4g16% |
Sugars23g |
Vitamin A8% |
Vitamin C25% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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