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
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.
