Roast Vegetable Saffron Rice #glutenfree #glutenfreerecipes #glutenfreecooking

This gorgeous Saffron Rice is the perfect complement to our last dish of Moroccan Chicken. It can also be eaten as a meal in itself. 

Roast Vegetable Saffron Rice

Ingredients:


1 cup Rice, washed
1 cup Water
Small hint of Saffron

2/3 cup Pumpkin, small diced, roasted
2/3 cup Sweet Potato, diced, roasted
1/2 Red Capsicum, small diced
1/2 cup Corn Kernels
1/2 cup Sultanas
1/2 cup Roasted Walnuts
1 Red Onion or 8 Shallots, sliced
1/3 cup Spring Onions, cut small
2 teaspoon Paprika
1 teaspoon Cumin seed, chopped
1/3 cup Yoghurt
1/4 cup Water
Salt and Pepper 

Method:

Cook the rice until 80% soft. You do not need too much water as the rice is still to be cooked further.
Dice Pumpkin and Sweet Potato - place on tray and roast until soft.
Place 3 tablespoon olive oil in a big saucepan - heat.
Cook red onion/ shallot on medium heat until little brown.
Add red capsicum and saute for a few minutes. 
Add cooked rice, yoghurt and water cook until dry and rice soft.
Place in all other ingredients and seasoning and stir well for another few minutes.

Tips:

You can use long/ short grain, basmati or jasmine rice. Remember do not add too much water or over cook
Turmeric powder or curry powder can be used to replace saffron .

Moroccan Chicken served with Roast Vegetable Saffron Rice #glutenfree