Vegetables with Saffron Rice
From The Tao of Cooking, Sally Pasley,
Ten Speed Press, 1982. ISBN 0-89815-069-8.
Ingredients
- 2 tablespoons olive oil
- 1 1/4 cup chopped onion
- 1 tsp finely chopped garlic
- 1 tsp ground coriander
- 1 tsp oregano
- 1 tsp ground cumin
- 1 1/2 cups chopped canned tomatoes, with juice
- 2 green peppers, cut in 1/2-inch dice
- 2 sweet red peppers, cut in 1/2-inch dice
- 1 tablespoon capers
- 1/2 cup halved green olives
- 1 cup cooked chickpeas
- 2 cups rice
- 2 1/2 cups boiling water
- 1/2 tsp crushed spanish saffron
- 1 1/2 tsp salt
- 6 artichoke hearts, halved or quartered
- 1 cup green peas
Directions
Heat oil in the bottom of a 6-quart pot. Add onion and
garlic and saute for 3 minutes. Add coriander, oregano, and
cumin and cook 3 more minutes.
Add tomatoes, red and green peppers, capers, olives, and
chick peas and cook 5 minutes. Add rice and cook, stirring
occasionally for 5 more minutes.
Add boiling water, saffron, and salt. Cover and simmer gently without
stirring for 10 minutes.
Remove cover, add artichoke hearts and peas to the pot but do
not stir. Cover and simmer 5 to 7 minutes longer, until most
of the liquid has been absorbed. Stir and taste for seasoning.
Serves 6 - 8.
Comments
Notes: capers, olives, artichoke hearts, and green peas are all optional.
You can buy capers in a jar in the olive section of the store. Artichoke
hearts should be bought in cans, not the marinated kind sold in small
jars (although that is what I usually used anyway). This dish is sensitive
to sitting.
Jim Plank
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