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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This is from Cooking light. I'm posting it before I loose it. Complete the menu with steamed green beans, and packaged mixed baby greens tossed with bottled orange sections and toasted almonds. Ingredients:
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:
1. Heat olive oil in a stockpot over medium-high heat.
2. Add onion, bell pepper, mushrooms, and garlic; saute for 5 minutes.
3. Stir in rice, broth, water, saffron and thyme; bring to a boil.
4. Cover, reduce heat, and simmer for 10 minutes.
5. Stir in tomato, peas, olives, parsley, pepper and artichoke hearts.
6. Cook for 3 minutes or until rice is tender and mixture is heated through.
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