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🍽️ Saffron Rice with Colorful Vegetables

379 kcal · 30 min · 4 servings

Saffron Rice with Colorful Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the rice into a pot.
  2. 2. Take 2.5 times the amount of water according to the package instructions and salt it.
  3. 3. Dissolve the saffron in the salted water.
  4. 4. Cook the rice according to the package instructions.
  5. 5. Wash the zucchini.
  6. 6. Cut the zucchini in half lengthwise.
  7. 7. Cut the zucchini halves crosswise into slices.
  8. 8. Wash the snow peas.
  9. 9. Remove the ends and strings of the snow peas.
  10. 10. Wash the broccoli.
  11. 11. Divide the broccoli into small florets.
  12. 12. Bring a pot of salted water to a boil.
  13. 13. Add the zucchini, snow peas, and broccoli to the boiling water.
  14. 14. Cook the vegetables for 3 minutes.
  15. 15. Drain the vegetables.
  16. 16. Shock the vegetables with cold water.
  17. 17. Clean the mushrooms.
  18. 18. Cut the mushrooms into small pieces if necessary.
  19. 19. Wash the tomatoes.
  20. 20. Dry the tomatoes with a cloth.
  21. 21. Cut the tomatoes into quarters.
  22. 22. Remove the core of the tomatoes.
  23. 23. Cut the cored tomatoes into strips.
  24. 24. Peel the garlic cloves.
  25. 25. Peel the onion.
  26. 26. Chop the garlic finely.
  27. 27. Chop the onion finely.
  28. 28. Heat oil in a pan.
  29. 29. Add the onions to the pan.
  30. 30. Add the mushrooms to the pan.
  31. 31. Fry the onions and mushrooms for 2 minutes over medium heat.
  32. 32. Add the garlic to the pan.
  33. 33. Fry the garlic briefly.
  34. 34. Add the prepared vegetables to the mushroom mixture.
  35. 35. Steam the vegetables for 2 to 3 minutes.
  36. 36. Season the mixture with salt and pepper.
  37. 37. Fold the cooked rice into the vegetable-mushroom mixture.
  38. 38. Serve the rice-vegetable pan immediately.

Nutrition per serving