I was really pleased with the end result of this recipe. It was inspired by being offered a large box of red peppers by my local veg market stall, and wanting to do something other than just make soup with them. Only a little bit of saffron is needed (a little goes a long way and it’s very expensive!), but it does really lift this recipe.
5 tbs olive oil
300g red peppers, deseeded and roughly chopped
2 medium onions, finely chopped
300g basmati rice or other long-grain white rice
600ml vegetable stock from good quality bouillon
1 tsp salt
1/4 tsp crushed saffron threads
1. Heat the oil in a large saucepan then add the peppers and onion. Sauté until soft, stirring frequently, for about 5 minutes.
2. Add the rice and stir again for a further minute.
3. Add in the saffron, salt and stock, bring to the boil then reduce to a simmer. Simmer covered for approximately 20 minutes until most of the liquid has been absorbed.
4. Serve immediately garnished with chopped parsley or chives, and with toast and a green salad.