Saffron Rice With Peas And Garbanzo Beans
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Pea (shelled fresh)2 cups
Basmati Rice4 tbsps
Butter (1/2 stick)1 large
Onion (finely chopped)1 tsp
Salt1 tsp
Saffron ThreadsDirections:
1
Add broth, salt and saffron; bring to boil
2
Reduce heat to low
3
Cover and cook until rice is tender and liquid is absorbed, about 20 minutes
4
Remove from heat
5
Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes
6
Drain and reserve
7
If using thawed peas, set aside
8
Place rice in sieve
9
Rinse rice under cold running water until water runs clear
10
Drain
11
Melt butter in heavy large saucepan over medium heat
12
Add onion and sauté until tender, about 8 minutes
13
Add rice; stir 1 minute
14
Stir peas and garbanzo beans into rice
15
Cover and let stand 5 minutes
16
Transfer to bowl and serve
17
Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes
18
Drain and reserve
19
If using thawed peas, set aside
20
Place rice in sieve
21
Rinse rice under cold running water until water runs clear
22
Drain
23
Melt butter in heavy large saucepan over medium heat
24
Add onion and sauté until tender, about 8 minutes
25
Add rice; stir 1 minute
26
Add broth, salt and saffron; bring to boil
27
Reduce heat to low
28
Cover and cook until rice is tender and liquid is absorbed, about 20 minutes
29
Remove from heat
30
Stir peas and garbanzo beans into rice
31
Cover and let stand 5 minutes
32
Transfer to bowl and serve