4 Servings
Very fast and easy to make.

2-3 tbsp. water
1 cup thinly sliced leeks or coarsely chopped onions
1 tbsp. minced garlic
2 1/4 cups water
1 tbsp. instant vegetable broth powder
1/2 tsp. saffron threads (or 1/4 tsp. turmeric)
1/2 to 3/4 tsp. salt, or to taste
1 1/4 cups long grain white rice
1 cup diced carrots
1 cup frozen peas, defrosted, or 1 1/2 cups sliced defrosted artichoke hearts
1 cup frozen corn, defrosted
1 3/4 cups cooked red kidney beans or 1 15-ounce can, drained
1/2 cup diced roasted red pepper
freshly ground black pepper to taste

Heat the 2-3 tbsp. water in a large, heavy saucepan. Sauté the leeks and garlic over medium heat for 1 minute, stirring frequently. Stir in the water, stock powder, saffron, and salt, rubbing the saffron between your fingers to release its flavor as you add it. Bring to a boil. Stir in the rice and carrots. Cover, reduce the heat, and simmer for 18 minutes.

Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the rice. Cover and remove from the heat. Let sit until the rice is tender and the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and additional salt if needed. Stir well and serve.

Adapted from Lorna Sass’ Lorna Sass’ Short-Cut Vegetarian: Great Taste in No Time

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