Saffron Vegetable Pilaf

By Hklbrries

Ingredients

• 1 tbsp unsalted margarine or butter
• 1/4 medium onion, sliced (about 1/2 cup)
• 1 medium clove garlic, crushed
• 1 small red bell pepper, diced (about 1 cup)
• 4 medium mushrooms (about 1/2 cup sliced)
• 1/2 cup long-grain rice
• 1 cup low salt vegetable stock
• 1/2 tsp saffron or turmeric
• 1 cup frozen tiny peas
• 2 tbsp grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste

Preparation

Step 1

Preheat oven to 375 F. Melt margarine in an ovenproof nonstick skillet. Add onion and saute until transparent, about 5 minutes.

Add garlic, red bell pepper and mushrooms and continue to saute about 3 more minutes. Add rice. Saute one minute or until rice looks clear.

Add vegetable stock and saffron, cover and bring liquid to a boil. Place in the oven and bake for 15 minutes. Check to see that the rice is cooked. If not, bake 5 more minutes.

Heat peas in a little boiling water or the microwave just to warm through, about 1 minute. Remove rice from the oven and stir in the peas and cheese. Add salt and pepper to taste.