Hmong Garden Inspired Seafood Saffron Rice

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground caraway
• 1 cup short-grain rice, rinsed
• 2 cups seafood broth
• 8 ounces mixed seafood
• 1 cup cabbage, chopped
• 1 tablespoon apple cider vinegar
• 1/4 cup parsley, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a wide skillet. Cook the onion, garlic, and ground caraway until fragrant.
2. Stir in the short-grain rice, seafood broth, and cabbage. Simmer until the rice is nearly tender.
3. Nestle the mixed seafood into the rice and cover the skillet.
4. Cook until the mixed seafood is cooked through and the short-grain rice is tender.
5. Finish the seafood rice with apple cider vinegar, parsley, salt, and black pepper, then serve hot.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.