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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Talk about a spring dish! I can't wait to try this! Ingredients:
1/2 cup water |
1/2 teaspoon saffron thread |
1 tablespoon olive oil |
1 red bell pepper, seeded and diced |
1 medium onion, diced |
1 cup frozen artichoke heart, quartered |
3 garlic cloves, minced |
1 1/2 cups arborio rice |
3 cups low sodium vegetable broth |
1 cup drained diced, canned tomato |
1 teaspoon sweet paprika |
salt |
1 (15 ounce) can cannellini beans, rinsed |
2 cups frozen green peas |
1 lemon, cut into wedges |
Directions:
1. In a small saucepan, bring the water to a boil. Add the saffron and remove from heat, set aside.
2. Heat the olive oil in a large soup pot or skillet over medium-high heat.
3. Add the red pepper and onion and cook until the vegetables soften, about 5 minutes.
4. Add the artichokes and garlic and cook for 2 minutes more.
5. Reduce the heat to low, and ddd the rice and stir to combine.
6. Add the broth and tomatoes and bring to a boil, then reduce the heat so that the mixture simmers.
7. Add the reserved saffron water, paprika and salt, cover and cook for 15 minutes.
8. Remove the cover, stir in the beans and peas, cover again and cook for 5 more minutes, or until the rice is tender.
9. Remove from heat and let stand for 5 minutes. Garnish with lemon wedges and serve.
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