Saffron rice with nuts and vegetables

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• 200 g long grain rice
• 1 can of saffron
• 1 pinch of cumin
• 700 ml broth, instant
• 500 g broccoli
• 2 leeks
• salt and pepper
• 80 g walnuts
• 50 g dried apricots

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the onion and garlic, dice the onion. Sauté the diced onion in the heated oil. Crush the garlic and add it to the oil along with the rice, saffron, and cumin. Pour in the stock, cover, and cook the rice according to the package instructions. Wash and trim the broccoli and cut into florets. Trim and wash the leek and cut into rings. Blanch the broccoli and leek in boiling salted water for about 3 minutes. Drain and mix with the rice. Season with salt and pepper and let it simmer over low heat for about 2 minutes. Roughly chop the nuts and roast them in a pan without fat. Halve the apricots. Mix both with the rice and heat everything up again briefly.