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🍽️ Saffron Rice with Spicy Peppers
514 kcal · 30 min · 4 servings
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Ingredients
- 1 shallot
- 6 tbsp olive oil
- 300 g arborio rice
- 600 ml vegetable broth
- 1 pinch saffron (ground)
- salt
- pepper (from the mill)
- 6 bell peppers (red, yellow and green)
- 2 garlic cloves
- 1 handful parsley
- 2 tbsp lemon juice
- 50 g grated parmesan
Instructions
- 1. Peel the shallot and cut it into very small cubes.
- 2. Heat 2 tablespoons of oil in a pot.
- 3. Sauté the shallot cubes for a few minutes until they are soft and translucent.
- 4. Add the rice to the pot and stir briefly.
- 5. Deglaze the rice with the vegetable broth.
- 6. Add the saffron.
- 7. Season the mixture with salt and pepper.
- 8. Simmer the rice over low heat for about 20 minutes until it is al dente.
- 9. Add a little more broth if the liquid evaporates.
- 10. Wash the bell peppers thoroughly.
- 11. Halve the bell peppers and remove the inside (seeds and ribs).
- 12. Cut the pepper flesh into wide strips.
- 13. Heat 2 tablespoons of oil in a hot pan.
- 14. Fry the pepper strips over high heat.
- 15. Peel the garlic cloves meanwhile.
- 16. Finely chop the garlic.
- 17. Rinse the parsley under cold water.
- 18. Dry the parsley well.
- 19. Pluck the parsley leaves from the stems.
- 20. Finely chop the parsley leaves.
- 21. Mix the chopped garlic, parsley, lemon juice, and remaining oil in a small bowl.
- 22. Remove the fried peppers from the pan and set them aside.
- 23. Pour the garlic-oil mixture over the peppers.
- 24. Season the peppers with salt and pepper.
- 25. Let the peppers cook in the pan for another 1 to 2 minutes.
- 26. Stir some grated Parmesan into the finished rice.
- 27. Finally, adjust the seasoning of the rice with salt and pepper.
- 28. Serve the rice on deep plates.
- 29. Place the peppers on top of the rice.
- 30. Sprinkle the dish with the remaining Parmesan.
- 31. Serve the dish immediately.
Nutrition per serving
- kcal: 514
- Protein: 13 g · Fett/Fat: 20 g · Carbs: 69 g