Recipe by dicentra
This is from Cooking light. I'm posting it before I loose it. ZWT3 is coming soon. "Complete the menu with steamed green beans, and packaged mixed baby greens tossed with bottled orange sections and toasted almonds.
Top Review by littleturtle
Sorry, but this just didn't do it for us. I used 2 cups baby bella mushrooms and opted for the turmeric as saffron would have cost me quite literally over 1,000 times as much (but I just can't imagine it making enough difference to be worth the extra expense for us). It was just kind of bland. DH thought it would be okay as a side to the right main course, but he wasn't going for the idea of this as the main course. Thanks anyway.
- 2 tablespoons olive oil
- 2 cups onions, chopped
- 2 cups green bell peppers, cut into 1 inch pieces
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- 3 cups quick-cooking brown rice, uncooked
- 2 cups vegetable broth
- 1 cup water
- 1 teaspoon saffron threads or 1 teaspoon ground turmeric
- 1⁄2 teaspoon dried thyme
- 2 cups tomatoes, chopped
- 1 cup peas
- 1⁄2 cup pimento stuffed olive, chopped
- 2 tablespoons fresh parsley, chopped
- 1⁄4 teaspoon black pepper
- 1 (14 ounce) can artichoke hearts, drained and chopped
Directions See How It's Made
- Heat olive oil in a stockpot over medium-high heat.
- Add onion, bell pepper, mushrooms, and garlic; saute for 5 minutes.
- Stir in rice, broth, water, saffron and thyme; bring to a boil.
- Cover, reduce heat, and simmer for 10 minutes.
- Stir in tomato, peas, olives, parsley, pepper and artichoke hearts.
- Cook for 3 minutes or until rice is tender and mixture is heated through.