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Ingredients
for
4
Saffron Rice with Vegetables
30 min.
Time:
489
calories
Calories:
Health Score:
87 / 100
Ingredientsfor
- Ingredients
- 50 grams Cashews (chopped)
- Cinnamon stick (a small piece)
- 4 green Cardamom
- 2 cloves
- 4 carrots
- 1 Leek
- 1 sm can Saffron
- 2 Tbsps Ghee
- 300 grams Basmati rice
- 150 grams Peas (frozen)
- 600 milliliters vegetable stock
- salt
- freshly ground peppers
Preparation
1.
Toast cashews in a dry pan and set aside. Peel carrots and dice finely. Rinse leek, trim and cut into strips. Mix saffron with 2 tablespoons hot water.
2.
Cook rice according to package instructions.
3.
Sauté carrots in clarified butter while stirring. Add leek and frozen peas and sauté while stirring. Stir in the rice. Add saffron, cinnamon, cardamom and cloves, then pour in the stock. Bring to a brief boil, then reduce the heat, cover and simmer over low heat for about 3-4 minutes. Remove from the heat and remove spices. Stir in cashews and season with salt and pepper. Serve in bowls.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |