Saffron-Scented Rice with Peas and Almonds
A fragrant Portuguese rice dish featuring saffron, tender peas, and toasted almonds for a delicate, nutty side that complements any protein. This Portuguese-inspired vegetarian recipe, ready in about 35 minutes, pairs short-grain rice, saffron threads, vegetable stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250g short-grain rice
- 1/4 tsp saffron threads
- 400ml vegetable stock
- 150g fresh peas
- 50g almonds
- 1 tbsp butter
- 1/2 tsp sea salt
- 1 tbsp fresh parsley
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Instructions
- Step 1: Place 250g short-grain rice in a saucepan with 400ml vegetable stock, 1/4 tsp saffron threads, and 1/2 tsp sea salt; bring to a gentle boil over medium heat.
- Step 2: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed, stirring once halfway.
- Step 3: While rice cooks, toast 50g sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then set aside.
- Step 4: Stir 150g fresh peas into rice during the last 5 minutes of cooking, then fold in 1 tbsp butter and 1 tbsp chopped fresh parsley; let sit covered for 5 minutes before serving.
