Saffron rice with artichokes
Ingredients
for 4 person
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 250 g | long grain rice |
| 1 sachet | saffron |
| 5 dl | vegetable bouillon |
| 2 tbsp | olive oil |
| 300 g | aubergines, cut into pieces approx. 3 cm wide |
| 1 tsp | ras el hanout |
| ¼ tsp | salt |
| 200 g | artichoke hearts, drained, quartered |
| 1 dl | water |
| ½ bunch | peppermint, finely chopped |
| salt and pepper to taste |
How it's done
Saffron rice
Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Add the rice and saffron, sauté while stirring until the rice is translucent. Pour in the stock, bring to the boil while stirring occasionally. Reduce the heat, cover and simmer for approx. 20 mins. over a medium heat until all the liquid has been absorbed.
Aubergines
Heat 1 tbsp of oil in a non-stick frying pan. Mix the remainder of the oil with the aubergines, season. Add the aubergines to the pan, stir fry for approx. 5 mins. Add the artichokes, fry for approx. 2 mins. Pour in the water, cover and simmer for approx. 5 mins.
Serve
Add the rice to the vegetables, mix together, mix in the mint, season, plate up.
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