| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/4 |
ts |
Saffron threads |
| 2 |
tb |
Olive oil |
| 1 |
|
Red bell pepper; diced |
| 1 |
md |
Onion; diced |
| 1/2 |
pk |
Frozen baby artichokes; thawed, quartered |
|
|
; (9-ounce) |
| 2 |
lg |
Garlic cloves; minced |
| 1 1/2 |
c |
Paella rice; Arborio rice, or |
|
|
; medium-grain white |
|
|
; rice |
| 3 |
c |
Chicken stock or canned low-salt broth |
| 2 |
c |
Chopped escarole or chard |
| 1 |
c |
Drained canned ready-cut tomatoes |
| 3/4 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1 |
cn |
Cannellini; (white kidney |
|
|
; beans), rinsed, |
|
|
; drained (15-ounce) |
| 1/2 |
c |
Shelled fresh peas or frozen peas |
INSTRUCTIONS
Bring water to a boil in small saucepan. Add saffron, cover and remove from
heat. Let stand 10 minutes.
Heat olive oil in heavy large saucepan over medium-high heat. Add bell
pepper and onion and saute until onion is golden, about 8 minutes. Add
artichokes and garlic and saute 5 minutes. Reduce heat to low. Add rice and
stir to coat with oil. Add chicken stock, escarole and tomatoes and bring
to boil, stirring frequently. Add saffron water, paprika and salt. Reduce
heat to medium-low. Cover and cook 15 minutes. Mix beans and peas into
rice, cover and continue cooking mixture until liquid is absorbed and rice
is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes
and serve.
Serves 6.
Bon Appetit May 1992
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