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1 tbsp. olive oil
Heat oil in a large casserole or Dutch oven. Add onion and garlic and cook gently for 5 minutes.
Add carrots, fennel, red pepper, and mushrooms. Cook for 5 minutes. Add 1/4 cup water at any time if pan seems dry.
Stir in tomatoes and rice. Cook for a few minutes. Add saffron, and pepper and salt to the hot stock.
Add stock to rice and bring to a boil. Cover and cook gently for 20 minutes or until rice is cooked.
Sprinkle top of rice with corn, peas, and snow peas. Cover and cook for 5 minutes. Toss gently and serve.
Posted by Carol Alter
Nutritional Info Per Serving: N/A
2 onions, diced
2 cloves garlic, minced
2 carrots, diced
1 large bulb fennel or celery trimmed and cut in chunks
1 sweet red pepper, cut in chunks
1/4 lb. mushrooms, quartered
1 20-oz. can plum tomatoes, drained and chopped
2 cups raw rice
pinch of crushed saffron or turmeric
1/4 tsp. pepper
salt to taste
3 cups vegetable stock
1 cup fresh or frozen corn niblets
1 cup fresh or frozen peas
1/4 lb. snow peas, trimmed