Easy Saffron Rice With Peas If You Please Recipes

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SAFFRON RICE WITH PEAS AND GARBANZO BEANS



Saffron Rice with Peas and Garbanzo Beans image

Categories     Rice     Vegetable     Side     High Fiber     Saffron     Chickpea     Pea     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 8

2 cups shelled fresh peas or frozen, thawed
2 cups basmati rice
4 tablespoons (1/2 stick) butter
1 large onion, finely chopped
3 cups canned low-salt chicken broth
1 teaspoon salt
1/2 teaspoon saffron threads
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained

Steps:

  • Cook fresh peas in medium saucepan of boiling salted water until tender, about 5 minutes. Drain and reserve. If using thawed peas, set aside.
  • Place rice in sieve. Rinse rice under cold running water until water runs clear. Drain. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice; stir 1 minute. Add broth, salt and saffron; bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Stir peas and garbanzo beans into rice. Cover and let stand 5 minutes. Transfer to bowl and serve.

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