Tuesday, August 7, 2012
This is a great summer dish chock full of vegetables! My mom actually found this recipe and made it when we came over for dinner this past weekend.
serves 6, adapted from vegweb
1/4 cup olive oil
1 small onion, chopped
2 garlic cloves, diced
2 tomatoes, sliced into wedges
2 bell peppers, cut into strips (We used one red and one yellow)
1/2 cup thawed, frozen peas
1/2 cup cooked green beans
1/2 cup of cut broccoli
1 large portabello mushroom, cut into small pieces
3/4 cup uncooked long grain rice
1 cup of vegetable stock
pinch of saffron
Fry the onion and garlic in a big, deep skillet with the olive oil. When it starts to wilt and turn yellow, add the cut vegetables and cook for about 10 minutes on medium heat. Add the rice and saffron.
Mix well and add the broth. Cook on low to medium heat stirring occasionally for about 20 minutes or until rice is cooked according to preferred consistency. Do not overcook, but add a bit of water if it gets too dry. Before serving add some chopped parsley and a squeeze of lemon juice.
Everyone really liked this dish! If you have meat eaters in your family like I'm sure most of us do, this is a good dish to make for a crowd because other people can add something else on top of it but everyone can still eat the same meal (and you don't have to feel like the loner grilling your veggie burger.) :)
What is your favorite dish to feed a crowd?
Thanks for stopping by!