Rice Vegetable Stir‑Fry

Ingredients

• 250 g whole grain rice
• 2 pinch saffron
• Salt
• 1 Zucchini
• 150 g sugar snap peas
• 150 g broccoli
• 150 g small mushrooms
• 2 beef tomatoes
• 2 Garlic cloves
• 1 onion
• 3 tbsp olive oil (30 ml each)
• pepper from the mill

Instructions

1. 1.

   Cook the rice with saffron in a pot using 2.5 times the amount of salted water according to package instructions.

2. 2.

   While the rice cooks, wash the zucchini, halve it lengthwise and slice the halves crosswise. Wash and trim the sugar snap peas. Clean the broccoli, rinse it and cut into small florets.

3. 3.

   Blanch the zucchini, sugar snap peas and broccoli in a pot with boiling salted water for 3 minutes, then drain and shock in cold water. Clean the mushrooms and cut them if needed. Wash the tomatoes, pat dry, quarter them, remove seeds and slice into strips.

4. 4.

   Peel and finely chop the garlic cloves and onion. Heat oil in a pan. Add onions and mushrooms and sauté for 2 minutes over medium heat. Add garlic and cook briefly more. Add the remaining vegetables to the mushroom mixture and sauté for 2–3 minutes, seasoning with salt and pepper, then fold in the rice. Serve immediately.