Spiced Vegetable Rice
Ingredients
- 1 1/3 tbsp butter ⓘ
- 10 1/2 oz basmati rice, rinsed and drained
- Pinch None saffron ⓘ
- 3 tbsp sunflower oil
- 1 lb frozen peas and carrots ⓘ
- 2 None cinnamon sticks ⓘ
- 2 None bay leaves ⓘ
- 2-3 None brown cardamom pods ⓘ
- 1 tsp turmeric ⓘ
- 1 tsp cumin seeds
- 1 oz cashews (about 3 tbsp)
- 3 None onions, finely chopped
- 4 tbsp chopped curly leaf parsley ⓘ
Instructions
- Heat the butter in a saucepan, add rice and saute for 2-3 mins. Pour in 3 1/8 cups water and a good pinch of salt. Bring to a boil then cover and gently simmer for 18-20 mins.
- Mix saffron with 1 tbsp warm water in a small bowl and set aside.
- In a frying pan, heat 1 tbsp of the oil then add the frozen vegetables, cinnamon, bay leaves, cardamom, turmeric, cumin and cashews and fry for 4-5 mins. Remove the cinnamon, bay leaves and cardamom.
- Heat remaining 2 tbsp oil in a second frying pan, add the onions and fry for 5-7 mins until golden. Stir in parsley.
- Mix the vegetables and saffron water into the rice and season with salt. Transfer the rice to a serving bowl and top with the fried onions and parsley. Serve.
Nutrition & Diet Analysis (per serving)
978
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).