Aug. 17th, 2013

nverland: (Monthly-August)
[personal profile] nverland
 photo 1176891249375622.jpg

Serves: 6

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 to 3 cloves garlic, minced
1 green bell pepper, cut into 2-inch strips
1 red bell pepper, cut into 2-inch strips
2 cups diced ripe tomatoes
One 15-ounce can vegetable broth
1 teaspoon saffron threads, dissolved in a small amount of hot water
One 6-serving portion quick-cooking brown rice, uncooked
1/2 teaspoon dried thyme
One 14-ounce can artichoke hearts, drained and coarsely chopped
1 1/2 cups frozen green peas, thawed
1/4 cup chopped fresh parsley
Salt and freshly ground pepper to taste

Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent, about 5 minutes.
Add the green pepper, and half of the red pepper (set aside the rest for garnish), and sauté for 5 minutes, stirring frequently.
Add the tomatoes, vegetable broth, rice, seasonings, and 1 cup water. Bring to a simmer, then cover and simmer gently for 10 minutes.
Stir in the artichoke hearts, peas, and half of the parsley. Check if rice is completely done; Add a small amount of water to cook further if needed, or to add a bit more moisture to the mixture. Season with salt and pepper. Cook just until everything is well heated through, about 3 minutes.
Transfer the rice mixture to a large, shallow serving container, or serve straight from the pan. Garnish with a concentric circle of the reserved red pepper strips, and sprinkle the remaining parsley over the top. Serve at once.
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[personal profile] nverland
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