Method
Ingredients
- 250 g short-grain rice
- 1 Stück pepper
- 50 g peas
- 1 Stück tomato
- 1 Prise saffron, or 1 tsp turmeric
- 600 ml vegetable stock
- 1 EL olive oil
- 1 Prise salt
Method
- Dice the pepper and tomato and fry them in the oil.
- Toast the rice and saffron briefly, then add the stock.
- Simmer without stirring for 20 minutes. Scatter the peas on after 10 minutes.
- Take it off the heat and leave it for 5 minutes.
