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Rice with Broccoli: A delicious Spanish cuisine

  • Golden Saffron Team
  • 1 comments
Catergory: main-dish
Preparation: 00:05:00
Cooking: 00:30:00
Total: 00:35:00
Origin: Spain
Calories: 278
Catergory: main-dish
Preparation: 00:05:00
Cooking: 00:30:00
Total: 00:35:00
Origin: Spain
Calories: 278

WATCH OUR PROFFESIONAL CEHF MAKING THIS RECIPE

Rice with Broccoli: A delicious Spanish cuisine

This great Spanish originated rice dish is super easy to make and offers plenty of nutritional benefits. It is flavored with Golden Saffron which gives it an original Spanish taste. An absolutely delicious and healthy food to try! Bon appetite!

Rice with Broccoli: A delicious Spanish cuisine

Instruction

  1. Chop 1/2 broccoli head into small pieces and mince 4 garlic cloves roughly.
  2. To a saucepan, add 3 cups of vegetable broth, pinch in 1/4 tsp saffron threads and cook on medium-high heat for 3 minutes.
  3. At the same time, add 2 tablespoons (30 ml) olive oil to a large fry pan on medium heat.
  4. After 2 min mix the pieces of broccoli with the olive oil. Place them on a single layer to cook unmixed for 3 min. Before removing from the pan and setting aside, flip the pieces and cook for another 3 min without mixing.
  5. Mix 1 tbsp (15 ml) olive oil with the minced garlic in the same pan with the same heat.
  6. After 10 seconds, add a 15 oz can (drained & rinsed) of chickpeas and 1 cup of round rice, and season everything with a mixture of sea salt and black pepper.
  7. Add the hot broth infused with saffron and increase the heat to medium-high, then mix everything together so everything is evenly blended.
  8. Let it simmer for 8 min until the rice absorbs the broth. Set the pan to low-medium heat, add the broccoli back into it and put a lid on the pan.
  9. Remove it from the heat after 4 min, when no broth left in the pan
  10. Garnish with finely chopped parsley and some grated Manchego cheese.
Rice with Broccoli: A delicious Spanish cuisine

Ingredients

  • 3 tbsp olive oil
  • 4 cloves garlic
  • 1/2 head broccoli
  • 1 cup round rice (220 grams)
  • 3 cups vegetable broth (710 ml)
  • 15 oz can cooked chickpeas (425 grams)
  • A quarter cup of finely grated Manchego cheese (30 grams)
  • A quarter of tsp saffron threads (0.17 grams)
  • handful finely chopped parsley
  • sea salt & black pepper

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SKU: 19115-rdxs

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