Basque Vegetable Rice
.
Yield
6 servingsPrep
15 minCook
50 minReady
85 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | small |
red chili peppers
dried, broken |
*
|
| 1 | medium |
onions
quartered and thinly sliced |
|
| 2 | cloves |
garlic
minced |
|
| 2 | large |
tomatoes
ripe, seeded and diced |
|
| 1 | medium |
zucchini
diced |
|
| 1 | each |
green bell peppers
thinly sliced |
|
| 1 | teaspoon |
paprika
preferably Spanish |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 ¼ | cups |
arborio (short-grain) rice
white, preferably Valencia |
*
|
| 3 | cups |
stock
vegetable |
|
| 2 | tablespoons |
parsley leaves
finely minced fresh flat-leaf for garnish |
|
| 6 | each |
lemon
wedges for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | small |
red chili peppers
dried, broken |
*
|
| 1 | medium |
onions
quartered and thinly sliced |
|
| 2 | cloves |
garlic
minced |
|
| 2 | large |
tomatoes
ripe, seeded and diced |
|
| 1 | medium |
zucchini
diced |
|
| 1 | each |
green bell peppers
thinly sliced |
|
| 5 | ml |
paprika
preferably Spanish |
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 296 | ml |
arborio (short-grain) rice
white, preferably Valencia |
*
|
| 7.1E+2 | ml |
stock
vegetable |
|
| 3E+1 | ml |
parsley leaves
finely minced fresh flat-leaf for garnish |
|
| 6 | each |
lemon
wedges for garnish |
|
Directions
Heat oil in a 12-inch cast-iron skillet over medium heat.
Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
Add rice; stir to coat well with the tomato mixture.
Add broth; bring to a boil.
Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes.
Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.
