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SAFFRON RICE

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Serves: 4

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Ingredients

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  • 2 tablespoons vegetable oil
  • 2 spring onions (finely sliced)
  • 250 grams long grain rice
  • 450 ml vegetable stock
  • 50 ml dry sherry
  • ¼ teaspoon saffron strands
  • 100 grams peas
  • 100 grams sweetcorn

Method

  1. Heat the oil in a large frying pan and add the spring onions, fry until softened.
  2. Add the rice and saffron, toss well in the oil before adding the sherry, allow to cook until the sherry has been absorbed.
  3. Add the stock and vegetables, bring to the boil and cover with lid. Reduce the heat to a low simmer and cook for 12 minutes.
  4. Remove from the heat and allow to stand for 5 minutes while you cook the prawns.

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