Saffron & Chickpea Rice



1 medium onion, thinly sliced
5 tbsp oil
2 cups Lubna Super Kernel Sella Rice, washed and drained
3 cups chicken stock/ vegetable stock
1 Supreme Chickpea Tin, Drained
Salt to taste
2 generous pinches of saffron
Chopped parsley


Heat oil in a large pot over medium-high heat. Add sliced onions a sauté until soft. Add the rice and stir to coat evenly. Add the chickpeas and stock, saffron and salt and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside for 5 minutes to stand. Dish out, garnish with chopped parsley and serve immediately.

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