- 4
Ingredients
- 4 * 4 green onions, white parts minced
- 1/2 * 1/2 red onion, minced
- 2 * 2 large garlic cloves, minced
- 2 * 2 Tablespoons olive oil
- 2 - 3 * 2 - 3 cups vegetable stock
- 1 * 1 cup uncooked white rice
- 3 * 3 corn cobs, cut into thirds
- 1 * 1 zucchini, sliced
- 1 * 1 yellow squash, sliced
- 1/2 * 1/2 cup frozen peas
- 1 * 1 14.5 ounce can diced tomatoes
- 1 * 1 14 ounce can artichoke hearts, quartered
- 1 * 1 teaspoon saffron, crushed
- 1 * 1 teaspoon paprika
- 1 * 1 teaspoon dried oregano
- * salt and pepper
Preparation
Step 1
Feel free to throw in whatever vegetables you may have on hand beyond what I have listed below - carrots, asparagus, peppers, capers, whatever. The key is throwing it in at the right times so you don’t end up with a squishy vegetable mess. The more delicate the vegetable, the later you throw it in. Be sure to let the cover sit on the pan to let everything steam and cook, but check to make sure the liquid isn’t burning off too quickly or the rice won’t be able to cook very well.
In a small bowl, put crushed saffron in 1 Tablespoon of water and set aside.
In a large cast iron skillet, heat olive oil on medium. Add onions and garlic and cook until translucent and softened.
Add white rice, stir to coat with the oil, and cook until beginning to brown.
Add one cup of vegetable stock and tomatoes.
Add saffron and the water it was soaked in, paprika, oregano, salt and pepper to taste. Stir to combine.
Turn heat to high and bring mixture to a boil. Once boiling reduce heat to low. Add zuchinni, yellow squash and corn. Cover with a tight fitting lid and let simmer for 20 minutes on low.
Life cover, stir, and add artichoke hearts, and more of the vegetable broth. Replace cover and continue simmering until rice is cooked through – another 20 – 30 minutes. Stir occasionally and add additional broth or water if rice begins to dry out in the cooking process.