Keeping it super simple tonight with my jewelled rice saffron rice and salad. – …
Keeping it super simple tonight with my jewelled rice saffron rice and salad.
🍃Recipe serves 2🍃
▪️125g brown rice
▪️1 large shallot, finely chopped
▪️2 small garlic cloves, finely minced
▪️1 tsp saffron threads
▪️1 carrot, finely diced
▪️1 medium aubergine, finely diced
▪️1 small courgette, finely diced
▪️1 vegetable stock cube
▪️25g pomegranate seeds
▪️2 tbsp cashew nuts
▪️2 tbsp pumpkin seeds
▪️2 tbsp tomato purée
▪️1 tbsp chopped fresh parsley
How to make:
1. Heat a splash of water in a medium saucepan, add the shallots, carrots and aubergine and sauté for 5-8 minutes until soft
2. Add the tomato purée, saffron, cinnamon and courgettes and cook for 3-5 minutes, stirring frequently.
3. Add the rice and around 250ml of water, stir well then bring to boil and turn the heat down to a simmer. Cook with the lid on until all the water is absorbed and the rice is tender. Add small splashes of water more if necessary to cook the rice if it is not tender when all the water is absorbed.
4. Serve the rice in a bowl and sprinkle with pomegranate seeds, cashews and parsley. Serve with a bowl of salad if you desire.
#ricesalad #summerdinner #lightdinner