Vegetables with Saffron Rice Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion1/2 cup chopped | ||
| Cinnamon1/4 teaspoon ground | ||
| Ground cloves | 1/8 Teaspoon | |
| Turmeric | 1/8 Teaspoon | |
| Cumin seeds | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1/2 pound carrots, scraped and sliced diagonally | ||
| 3/4 cup uncooked regular rice | ||
| Salt | 1/4 Teaspoon | |
| Powdered saffron | 1/8 Teaspoon | |
| 1 cup frozen English peas | ||
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.
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.
Chef
