Looking for a colorful dish that brings a touch of elegance to your table? This Saffron Rice with Roasted Vegetables and Almonds is just what you need. It’s a delightful combination of fluffy rice infused with the distinct taste of saffron, paired with a medley of roasted vegetables and crunchy almonds. Plus, it’s gluten free, making it a perfect option for those with dietary restrictions.
Picture a vibrant plate with a golden hue from the saffron, complemented by the earthy tones of roasted vegetables and the satisfying crunch of almonds. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress everyone with its beautiful presentation and rich flavor.
Delicious Saffron Rice with Roasted Vegetables and Almonds
This recipe features tender saffron rice that serves as a warm and aromatic base, topped with a variety of roasted vegetables that add both color and texture. The addition of almonds not only enhances the taste but also provides a delightful crunch, making each bite a harmonious blend of flavors.
Ingredients
- 1 ½ cups basmati rice
- 3 cups vegetable broth
- 1 teaspoon saffron threads
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup slivered almonds, toasted
- Fresh parsley for garnish
Instructions
- Prepare the Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of warm broth for about 10 minutes to release its color and flavor.
- Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rice, remaining vegetable broth, and the saffron mixture. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
- Roast the Vegetables: Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced red bell pepper, zucchini, carrot, and broccoli with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Combine and Serve: Fluff the cooked saffron rice with a fork and gently mix in the roasted vegetables and toasted almonds. Garnish with fresh parsley and serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 8g
- Carbohydrates: 40g
