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Prep Time: 40 Minutes Cook Time: 19 Minutes |
Ready In: 59 Minutes Servings: 4 |
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Being on a budget doesn't limit one to deprive himself of delicious meals. This is a healthy tweak on fried rice, but without any meat. Initially suspicious that I would miss the meat, the contrary was proven! This recipe can also be transformed into a vegan-friendly version by simply substituting the chicken stock for vegetable stock. Enjoy! Ingredients:
80 g frozen broccoli florets |
80 g carrots, chopped |
80 g canned tomatoes |
80 g frozen peas |
90 g chickpeas, drained |
2 shallots, chopped |
3 garlic cloves, chopped |
125 g long grain rice |
300 ml chicken stock |
3/4 teaspoon mild paprika |
1 teaspoon fresh ground black pepper |
1 teaspoon salt |
2 saffron threads |
2 tablespoons olive oil |
Directions:
1. Rinse the drained chickpeas in a colander and pat dry with a paper towel. Remove the skins. Dissolve the saffron threads in the chicken stock. Then, heat the olive oil in a large pan and add the garlic and shallots. Cook for about 3 minutes.
2. Add the carrots, chickpeas and paprika powder and stir. Cook until the shallots have slightly browned. Afterwards, add the rice and chicken stock. Cover the pan with its lid and cook on low heat for about 13 minutes. Don't forget to stir the rice sometimes, to prevent sticking and burning!
3. Add the broccoli and tomatoes quickly, and let it cook for 4 more minutes. Don't get scared if almost all the liquid seems evaporated.
4. At last, add the frozen peas, black pepper and salt and cook for 2 minutes. Finish to taste if necessary.
5. For best results, make this dish one night ahead! All the spices and flavors are better absorbed, making it tastier when serving it the next day.
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