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🍽️ Aromatic Saffron Rice with Colorful Vegetables and Nuts

468 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 tbsp sprout oil
• 300 g basmati brown rice
• 1 cinnamon stick
• 3 cloves
• 1 cardamom pod
• 2 tsp curry powder
• 650 ml vegetable broth
• 2 pinch saffron threads
• 3 carrots
• 20 g dried mango
• 60 g cashew nuts
• 150 g peas (frozen)
• salt
• pepper

Instructions

1. 1. Peel the onions and chop them very finely.
2. 2. Heat the oil in a wok or a large frying pan.
3. 3. Sauté the onions in the hot oil until they are soft and translucent.
4. 4. Add the rice and spices and stir everything briefly.
5. 5. Pour the broth over the rice mixture.
6. 6. Cover the pot and let the rice cook on medium heat for about 15 minutes.
7. 7. Dissolve the saffron in 2 tablespoons of hot water.
8. 8. Wash the carrots and cut them into small pieces.
9. 9. Cut the mango into small cubes.
10. 10. Stir the saffron water mixture, carrots, mango cubes, and cashew nuts into the almost cooked rice.
11. 11. Let the vegetables cook in the rice for another 10 minutes.
12. 12. Fold the peas into the rice.
13. 13. Let everything cook for another 5 minutes until the peas are tender.
14. 14. Season the rice to taste with salt and pepper.
15. 15. Serve the saffron rice in small bowls.

Nutrition per serving

• kcal: 468
• Protein: 14 g · Fett/Fat: 13 g · Carbs: 72 g