Fragrant saffron rice simmered in vegetable stock with zucchini, sweet peas, bell peppers, and fresh herbs.
Ingredients
1.5 cups long grain rice
1 zucchini sliced
1 bell pepper diced
1/2 cup sweet green peas
2.5 cups vegetable broth
1 pinch saffron or turmeric
Olive oil
Instructions
Heat olive oil in a wide heavy skillet over medium heat.
Sauté diced onions, minced garlic, cumin seeds, and turmeric until fragrant.
Add rinsed basmati rice, stirring to coat every grain in aromatic spiced oil.
Stir in vegetable broth, diced zucchini, sweet corn, and cherry tomatoes; bring to a rolling boil.
Cover with tight lid, reduce heat to lowest setting, cook for 18 minutes, then fluff with a fork.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Heat olive oil in a wide heavy skillet over medium heat.
Sauté diced onions, minced garlic, cumin seeds, and turmeric until fragrant.
Add rinsed basmati rice, stirring to coat every grain in aromatic spiced oil.
Stir in vegetable broth, diced zucchini, sweet corn, and cherry tomatoes; bring to a rolling boil.
Cover with tight lid, reduce heat to lowest setting, cook for 18 minutes, then fluff with a fork.
