Directions:

1. Heat a deep saucepan to a medium high heat. Add olive oil. Sauté chopped onions until translucent. Add bay leaf, turmeric, and salt.
2. Add Basmati rice and toast for 2-3 minutes.
3. Stir in carrots and green beans.
4. Cover rice with vegetable stock.
5. When the stock comes to a boil reduce heat to medium low.
6. Sprinkle on the saffron allowing the threads to float on top.
7. Cover with lid and cook for 15-20 minutes.
8. Fluff the cooked rice with a fork and serve warm. Top rice with peas.