Saffron Rice Skillet

Ingredients

• 400 g rice
• 0.1 g saffron (1 sachet)
• 200 g peas (frozen)
• 1 stalk leeks
• 250 g large carrots (250 g)
• 5 g Butter (1 tsp)
• 50 ml vegetable broth (hot)

Instructions

1. 1.

   Cook the rice according to package instructions in salted water with saffron.

2. 2.

   Meanwhile, thaw the peas. Wash and trim the leeks, then slice into thin rings. Peel the carrots and dice them small.

3. 3.

   Heat the butter in a pan. Sauté the carrots, peas, and leeks over medium heat for 2–3 minutes while stirring. Add the broth and bring to a boil.

4. 4.

   Combine the rice with the vegetable mixture and season with salt and pepper.