Saffron rice with vegetables

Ingredients (serves 4)

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    6 dl water
    1 dl white wine
    10 g vegetable stock
    3 sachets saffron
    300 g long grain rice
    100 g pine nuts, roasted
    2 tbsp. olive oil
    2 onions, chopped
    100 g each green beans, carrots, sweet pepper, courgette, leek, celery, chopped
    500 g chicken, chopped
    30 g white flour
    clarified butter, salt and pepper

    Preparing saffron rice with vegetables

    Bring water, wine, stock and saffron to a boil, add the rice and let it simmer for around 18 minutes, stir occasionally. Roast the pine nuts in a frying pan until golden yellow, put them aside. Add olive oil to the pan, lightly braise first the onions then the chopped vegetables, deglaze with a little water, cook until the vegetables are done. Slightly flour the chicken. In a large frying pan, heat the clarified butter, briefly sear the chicken, then cook until done. Add rice and vegetables, mix everything, season with salt and pepper. Arrange on plates, besprinkle with pine nuts and serve.