Quick & Easy

Saffron rice with zucchini flowers

saffron rice with zucchini flowers
4
15M
20M
35M

Ingredients

Method

1.Cook about 1½ cups (300g) white long-grain rice. Spread cooked rice on a flat tray and refrigerate, uncovered, overnight before using
2.Remove flowers from zucchini; discard stamens from flowers. Slice zucchini thinly.
3.Melt butter in a large frying pan over medium heat; cook onion, seeds and garlic, stirring, about 5 minutes or until onion softens.
4.Add sliced zucchini; cook, stirring, until tender. Add 5 cups of cooked rice, spices and zucchini flowers; cook, stirring, until hot. Stir in half the nuts; season to taste.
5.Serve sprinkled with remaining nuts.

.

Note

Related stories