 |
Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
This is a good dish for when veggies are on sale and you just want something totally different for a side dish. Can be a meal in itself too. Use a dutch oven that can go from stove top to oven. If you don't have one, cook in heavy sauce pan on top of the stove and transfer to a casserole dish for the oven part. Ingredients:
1 cup chopped onion |
1 green pepper, chopped |
1 sweet red pepper, chopped |
1/4 cup butter or margarine, melted |
1 1/2 cups uncooked long-grain rice |
2 ( 10- 3/4 ounce) can chicken broth, undiluted |
3/4 cup water |
2 ripe tomatoes, chopped |
1 tablespoon tomato paste |
1/4 to 1/2 teaspoon pepper |
1/2 teaspoon dried whole saffron, crushed |
or 1/4 teaspoon ground saffron |
dash of worcestershire sauce |
3/4 pound broccoli, cut into 1-1inch |
pieces |
2 small zucchini, cut into 1/2-inch pieces |
10 ounces fresh shucked green peas |
12 fresh asparagus spears cut into 1-inch pieces |
Directions:
1. Sauté onion, green pepper, and red pepper in butter in a heavy oven proof Dutch oven until tender.
2. Stir in rice and next 7 ingredients, and bring to a boil.
3. Remove from heat; cover and bake at 350 degrees for 30 minutes.
4. Stir remaining vegetables into rice mixture.
5. Cover and bake an additional 45 minutes or until liquid is absorbed and vegetables are crisp-tender.
|
|