4/5
(1 Votes)
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.