Tumbleweed Rice with Vegetables

Ingredients

Olive oil 3 tbsp

Rice 2 cups

Carrots 1/2 cup

Celery (stalks) 1/2 cup

Red onion 1/2 cup

Garlic 1 tsp

Water 3.5 cups

Lemon juice 2 tbsp

Saffron 0.3 tsp

Bay leaves 2 pcs

Cilantro 0.3 tbsp

Heat 2 tablespoons of oil over medium heat. Add the rice and cook for 3-4 minutes, stirring, until the grains become opaque. Add finely chopped carrots, celery, onion, and the remaining oil. Cook for another 3-4 minutes.

Add the minced garlic and cook for another minute. Add water, lemon juice, saffron, and bay leaf and bring to a boil.

Reduce heat to low and cover. Cook for another 20 minutes. The rice will be fluffy and fragrant when done.

Stir the rice before serving, as the vegetables may settle to the bottom. Remove the bay leaves, garnish with chopped cilantro, and serve immediately.

Enjoy!