| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 750 |
ml |
Vegetable stock |
| 1/2 |
ts |
Fresh stamen saffron |
| 4 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 2 |
|
Artichokes |
| 1 |
|
Aubergine |
| 1/2 |
|
Red pepper |
| 1/2 |
|
Yellow pepper |
| 1/2 |
|
Green pepper |
| 1 |
|
Stick celery |
| 1 |
ts |
Spanish paprika |
| 250 |
g |
Spanish rice |
| 900 |
ml |
Dry white wine |
| 1 |
cn |
Tomatoes; chopped |
| 50 |
g |
French beans; cooked |
| 50 |
g |
Peas; cooked |
| 2 |
tb |
Black olives |
| 1 |
|
Lemon |
|
|
Flat parsley to garnish |
INSTRUCTIONS
Heat together the vegetable stock with the saffron.
Heat the oil, fry the onion and garlic. Add artichoke, aubergine, peppers
and celery. Add the paprika and rice and cook for 2-3 minutes until rice is
transparent, stirring occasionally.
Add wine, pour in the stock, stir in the chopped tomatoes. Reduce the heat
and cook for 20 minutes until tender, adding a little stock if necessary.
Add the cooked French beans and peas and stir thoroughly. Garnish with
black olives, lemon wedges and flat parsley to serve.
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