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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 red bell pepper |
1 green bell pepper |
2 small yellow squash, halved |
cooking spray |
6 cups vegetable broth |
1/2 teaspoon saffron threads, crushed |
3 tablespoons olive oil |
1 small red onion, quartered and sliced |
3 garlic cloves, minced |
1 1/2 cups uncooked arborio rice or other short-grain rice |
4 plum tomatoes, chopped |
1 1/4 cups frozen green peas, thawed |
1/4 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon freshly ground black pepper |
1 (10-ounce) package frozen artichoke quarters |
Directions:
1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a baking sheet; flatten with hand.
2. Prepare grill. Place pepper halves and squash halves on grill rack coated with cooking spray; grill 5 minutes. Turn squash halves (do not turn pepper halves), and grill 5 minutes; remove peppers and squash from grill. (Peppers will be blackened.) Place peppers in a zip-top plastic bag; seal bag. Let stand 15 minutes. Peel peppers, and cut into 1-inch pieces. Cut squash into 1-inch pieces.
3. Bring broth and saffron to a simmer in a large saucepan. (Do not boil.) Keep warm over low heat.
4. Heat oil in a large Dutch oven over medium- high heat. Add onion golden, stirring frequently. Add garlic and rice; cook 2 minutes, stirring frequently. Reduce heat to medium. on; cook 3 minutes or until onion is
5. Stir in 2 cups broth mixture; cook 10 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly; cook until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Remove from heat. Add peppers, squash, tomato, and remaining ingredients during last 5 minutes of cooking time. Remove from heat; cover and let stand 5 minutes.
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