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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands. Ingredients:
1 pinch saffron |
1 medium eggplant, cut into large chunks |
3 tablespoons authentico olive oil (or your favourite kind) |
1 onion, chopped |
2 garlic cloves, crushed |
1 yellow pepper, finely chopped |
1 red bell pepper, finely chopped |
2 teaspoons paprika |
225 g arborio rice |
2 1/2 cups vegetable broth |
1 (19 ounce) can diced tomatoes |
salt and pepper |
1 cup mushroom, sliced |
1 cup green beans, cut into segments |
1 (19 ounce) can chickpeas, rinsed and drained |
Directions:
1. Pour 3 tablespoons water over saffron in a small bowl and set aside.
2. Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
3. Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
4. Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
5. Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
6. Fold in the mushrooms, green beans and chickpeas.
7. Cook for another 15 minutes and serve immediately.
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