3 tablespoons extra virgin olive oil 100 g onion ½ teaspoon minced korijandora ½ teaspoon grated nutmeg ½ teaspoon cardamom 1 tsp saffron 500 g basmati brown rice 1 can of Cambells vegetable broth salt, pepper
In hot oil, on medium heat, saute the onions and all spices except saffron. Add the washed rice, saffron and broth. Simmer for 35-40 minutes in covered pan over low heat.
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