Looks like this may take a bit of time, but worth it! Doesn't it just look delicious?
Ingredients:• 1 cup dry brown rice
• 2 cups low-sodium vegetable broth
• 1 pinch saffron
• 1 Tbsp. olive oil
• 4 medium shallots, chopped
• 2 cloves garlic, finely chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 cup small whole mushrooms
• ½ cup cubed eggplant
• 10 medium black olives
• 10 medium green olives
• ¼ tsp. sea salt
• ground black pepper (to taste; optional)
• ¼ tsp. ground cumin
• 1 lb. medium tomatoes, chopped
• ½ fresh or frozen green peas
Preparation:
1. Heat rice, broth, and saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 45 to 50 minutes. Keep covered the entire time or rice will not cook evenly.
2. While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell peppers, mushrooms, and eggplant; cook, stirring frequently, for 5 to 6 minutes or until bell peppers are tender.
3. Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.
4. Preheat oven to 400° F.
5. Add rice, tomatoes, and peas to bell pepper mixture; mix well.
6. Bake for 10 minutes or until heated through.
1. Heat rice, broth, and saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 45 to 50 minutes. Keep covered the entire time or rice will not cook evenly.
2. While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell peppers, mushrooms, and eggplant; cook, stirring frequently, for 5 to 6 minutes or until bell peppers are tender.
3. Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.
4. Preheat oven to 400° F.
5. Add rice, tomatoes, and peas to bell pepper mixture; mix well.
6. Bake for 10 minutes or until heated through.
Makes 3 servings, 391 CAL/serving
No comments:
Post a Comment