Easy Weeknight Rice with Smoked Salmon

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and roughly chop the carrot. Drain and rinse the chickpeas.
2. Heat the olive oil in a large frying pan over medium heat.
3. After a couple of minutes, add the chopped vegetables and stir constantly. After 3 to 4 minutes, when they are lightly sautéed, add the drained chickpeas, saffron, dried thyme, a pinch of sea salt and black pepper. Stir gently, then add the water and raise the heat to high.
4. Meanwhile, rinse the rice in a fine sieve until the water runs clear, about 1 minute. Roll the smoked salmon slices and cut them into 1.25 cm (1/2 inch) chunks.
5. When the water boils, add the rice and stir gently. Cover the pan, lower the heat to medium-low and simmer for 15 minutes, until all the liquid is absorbed. Then remove from the heat.
6. Add the chopped salmon and parsley, gently fluff the rice with a fork, and serve from the pan or transfer to serving dishes.

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