Ingredients
- 1 tbs olive oil
- 2 c. halved, then thinly sliced onion
- 2 tbsp minced fresh garlic
- 1/4 c. dry sherry or white wine
- 1 large carrot, sliced in half lengthwise, then in small half circles
- 2 tbsp toasted slivered almonds
- 1 tsp imported saffron threads
- 1/4 c. boiling water
- 8 oz. canned unmarinated artichoke hearts, quartered
- 1/2 large red bell pepper, cut into strips
- 1 tbsp minced fresh basil
- 1/2 zucchini, sliced in half lengthwise, then in small half circles
- 1 c. uncooked white basmati rice, rinsed twice under running water
- 2 tbsp miso paste
- 1 3/4 c. rich tasting broth, such as chicken, heated to boiling point
- 1/2 c. frozen or fresh peas
- 1 green onion, sliced into thin rounds
- 1 c. chopped fresh spinach
- 8 medium snow peas, trimmed
- 2 tsp salt or herbal salt substitute, such as Mrs. Dash Freshly ground pepper to taste.
Preparation
Step 1
In a large heavy stove top casserole, heat olive oil over medium-high heat,a and saute onion and garlic, stirring frequently, until soft but not browned. Add sherry or wine, carrots and almonds.
Cover casserole and simmer 5 minutes. While vegetables are cooking, soak saffron in boiling water for 5 minutes, then add to vegetables. Stir well to combine.
Stir in artichoke hearts, red bell pepper, basil, zucchini and rinsed, uncooked rice. Stirring frequently, saute mixture for 5 minutes. Add water if it starts to thick or scorch.
Combine miso and broth in small bowl, then add to casserole. Bring to a boil, cover casserole and simmer 10 minutes. Stir in peas, green onion and spinach. Arrange snow peas in decorative circle on top. Sprinkle with salt or herbal salt and pepper.
Cover and cook 8 more minutes or until rice is tender. Serve hot, seasoned to taste.