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Like RecipesVegetable Paella with Saffron
Makes 4-6 ServingsSaffron is such a luxury because of its expense that you only want to use it when it's really worthwhile. This dish makes the grade.
Ingredients
3 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 1/2 cups converted rice
1 red pepper, diced
1 yellow pepper, diced
2 small plum tomatoes, diced
1/3 cup dried mushrooms, soaked in hot water for 30 minutes, then drained
3/4 tsp whole saffron, crushed
1/2 tsp herbes de Provence or mix of rosemary, thyme and oregano
3 cups chicken stock, canned or homemade
1 cup thawed frozen peas
salt and pepper, to taste
hot pepper flakes, to taste
Directions
- Heat oil in large saucepan. Add onion, garlic and pepper flakes. Cook until softened.
- Add rice, stir well and cook 3 minutes. Stir in peppers, tomatoes, mushrooms, saffron, herbs and chicken stock.
- Bring to a boil. Cover and cook over medium-low heat for 20 minutes.
- Remove lid. Stir in peas. Season with salt and pepper. Let stand 5 minutes to heat peas. Serve
