Make Something Monday...

My chef of a husband made this yummy dish last night. The kids loved it too-which was a great way to get some veggies in them! I have to admit I am NOT much of a chef and do not enjoy cooking like HE does. The recipe is as follows:

Spanish-Style Rice with WinterVegtables

Prep: 25 minutes
Cook: 30 minutes

Ingredients:

1-2 tsp saffron threads

7-8 cups vegtable broth

2 cups arborio or short-grain rice

1 med carrot

1 med red sweet pepper

1 small turnip

1/2 small acorn squash

4 green onions, thinly sliced

1 cup cremini mushrooms quartered

1/2 medium zucchini

5-6 tbsp olive oil

1. In a small saucepan combine saffron and 1 cup water, bring to a boil. Remove from heat. In large saucepan bring broth to boil, reduce heat. Cover and keep warm

2. In 12-inch skillet combine saffron mixture and rice, bring to boil over high heat. Simmer, stirring frequently until most of liquid is absorbed. Add carrot, sweet pepper, turnip, squash, add 1 cup broth and bring to boil, reduce heat to medium. Simmer and stir until most of liquid is absorbed. Continue adding broth 1 cup at a time, stirring constantly until rice is tender-about 20 minutes, adding 5 cups broth total.

3. Add green onions, mushrooms, zucchini and 1 cup broth. Cook and stir til liquid is absorbed. Add remaining 1-2 cups broth. Cook and stir til veggies are tender yet slightly firm in center (about 10 minutes).

4. Remove from heat, stir in 4 tbsp of the olive oil. To serve, drizzle with remaining olive oil and sprinkle with thyme.

Makes 8 servings.