| 6 dl | water |
|---|---|
| 1 dl | white wine |
| 10 g | vegetable stock |
| 3 sachets | saffron |
| 300 g | long grain rice |
| 100 g | pine nuts, roasted |
| 2 tbsp. | olive oil |
| 2 | onions, chopped |
| 100 g each | green beans, carrots, sweet pepper, courgette, leek, celery, chopped |
| 500 g | chicken, chopped |
| 30 g | white flour |
| clarified butter, salt and pepper |
Preparing saffron rice with vegetables
Bring water, wine, stock and saffron to a boil, add the rice and let it simmer for around 18 minutes, stir occasionally. Roast the pine nuts in a frying pan until golden yellow, put them aside. Add olive oil to the pan, lightly braise first the onions then the chopped vegetables, deglaze with a little water, cook until the vegetables are done. Slightly flour the chicken. In a large frying pan, heat the clarified butter, briefly sear the chicken, then cook until done. Add rice and vegetables, mix everything, season with salt and pepper. Arrange on plates, besprinkle with pine nuts and serve.
