Ingredients
Scale
- 2 cups long-grain rice
- 4 cups broth (chicken or vegetable)
- 2 shallots, thinly sliced
- 6 cloves garlic, chopped
- 2 carrots, peeled and chopped
- 2 tablespoons olive oil
- ½ teaspoon saffron threads
- 1 cup peas (fresh or frozen)
- Salt and pepper to taste
- optional: sprig of fresh parsley, for topping
Instructions
- Heat a large pan over medium heat.
- Slice shallots, chop garlic, and chop peeled carrot.
- Add olive oil and vegetables to the pan. Cook 2 minutes, stirring.
- Season with salt and pepper. Add broth and saffron. Bring to a boil.
- Stir in rice, cover, and reduce heat. Cook 15–18 minutes.
- Add peas, cover, turn off heat, and let sit 4 minutes.
- Add in optional parsley, fluff with a fork, and serve hot.