1 cup (2,5 dl) jasmine rice
1 + 2/3 cups (4 dl) water
1/3-1/2 tsp sea salt
0,25 g saffron
about 5 tbsp rapeseed oil
250 g broccoli (about one head)
100 g green string beans
2 cloves garlic
240 g Pulled Oats Nude
6 sun-dried tomatoes
1 tsp sweet paprika powder
15 greek olives, without stones
salt & pepper
1/2 lemon, juiced
Rinse and cook the rice according to the instructions on the packet.
Meanwhile, chop and sauté broccoli and string beans in a large skillet with about 2 tbsp rapeseed oil, until they’ve got some color. Lower heat, add minced garlic and cook for a minute or two more. Crumble the Pulled Oats into the pan, add about 3 tbsp rapeseed oil, chopped sun-dried tomatoes, paprika powder, salt & pepper. Cook on medium heat for about 3-4 minutes or until fragrant and slightly browned.
When the rice is done cooking, remove from heat and fold in the saffron until the rice is completely covered and yellow. Transfer to the skillet with pulled oats and stir to combine. Add the olives and squeeze over the lemon juice. Serve with fresh parsley. Enjoy!
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