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Vegetables With Saffron Rice

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Ingredients
  Vegetable oil 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Ground turmeric 1⁄8 Teaspoon
  Cumin seeds 1⁄8 Teaspoon
  Bay leaf 1
  Water 1 1⁄2 Cup (24 tbs)
  Carrots 1⁄2 Pound, scraped and sliced diagonally
  Uncooked regular rice 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Powdered saffron 1⁄8 Teaspoon
  Frozen peas 1 Cup (16 tbs)
Directions

MAKING
1. In a medium skillet heat vegetable oil over medium heat until hot, sauté chopped onion and next 5 ingredients until onion is tender and set aside.
2. In a large Dutch oven bring water to a boil and stir in sliced carrots, rice, reserved onion mixture, salt and saffron.
3. Reducing heat to medium, simmer with cover for about 10 minutes.
4. Stir in english peas and simmer with cover an additional 10 minutes or until rice is render.
5. Remove and discard bay leaf.

SERVING
6. Transfer rice mixture to a serving bowl and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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