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Recipes > Vegetarian main courses > Saffron rice with artichoke hearts & olives Back to Recipes Index

Saffron Rice With Artichoke Hearts & Olives

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Serves: 4


1 tbsp. olive oil
1 1/2 cups basmati rice
10 saffron threads
1 tbsp. hot water
1 red pepper and 1 green pepper, roasted and sliced thinly
1 tomato, chopped
1 cup cooked garbanzo beans
1/2 cup whole ripe olives
1 small jar marinated artichoke hearts, cut in half
1/2 cup blanched almonds


Disslove saffron in hot water. Heat olive oil in large sauce pan over medium-high flame. Saute rice for 2 minutes stirring constantly. Add 3 cups water and bring to boil. Add saffron water, cover turn heat to low, simmering for 15 minutes. Remove from heat, keep covered, set aside for 5-8 minutes. Scoop rice into large mixing bowl. Gently toss with remaining ingredients, including artichoke marinade, and serve.

Recipe from: From Vegetables with love by: Siri Ved Kaul Khalsa

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