Spanish Broccoli Rice

Ingredients

  • 3 cups vegetable broth
  • ¼ tsp saffron threads
  • 1 12oz bag TJ organic broccoli florets
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 cup round rice
  • 15 oz can cooked chickpeas
  • sea salt & black pepper
  • ¼ cup finely grated Manchego cheese
  • handful finely chopped parsley

Preparation

  1. Mix vegetable broth and saffron in microwave safe container and throroughly heat (but don't boil)
  2. Meanwhile, heat a large fry pan with a medium heat and brown the broccoli, turning once, about 3 minutes per side. Broccoli should be nicely browned but not burnt. Set aside.
  3. In the same pan with the same heat, mix in the extra virgin olive oil and the minced garlic, after 10 seconds add in the round rice and chickpeas. Season with sea salt & black pepper, then pour in the hot saffron infused vegetable broth, raise the heat to medium-high heat and simmer for 8 minutes until most of the broth has been absorbed by the rice
  4. Add the broccoli back into the pan, cover and lower the heat to low-medium for 4 minutes and there is virtually no broth left in the pan. Remove from heat
  5. Finely grate in some Manchego cheese over the rice and sprinkle with finely chopped parsley, enjoy! <!-- source: https://www.youtube.com/watch?v=i5rNMLp_lGY