I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.
~James Beard
My grandmother used to say "pretty is as pretty does". This dinner was pretty is as pretty does. It is beautiful to serve but behind the beauty is amazing taste... Another night when I really could have grabbed something fast. In fact I wandered the aisles of Bristol Farms after picking up a few ingredients hoping to find a good excuse in the form of a prepared dinner. And, if I were going to find one, it would be at Bristol Farms. Everything is appealing...beautifully wrapped, arranged and presented. But I had come along eleven days and had planned a dinner. I collected my two items, paid and headed home.
This dinner is adapted from a recipe in the Moosewood Collection - Low-Fat Favorites. Literally everything in this cookbook is outstanding. I can't wait to try other new recipes in this book and regret that it gathered dust for so long. I think you could do kind of a "kitchen sink" vegetable medley with this but these vegies worked well!
Saffron Rice
1 can artichoke hearts in quarters
1 1/2 cups brown rice
Approx. 1 c. vegetable broth or water
1/2 t. saffron
1 t. salt
Drain artichoke hearts (save hearts for paella) and reserve liquid. Add broth or water to liquid to come to 2 1/2 cups. Put liquid, rice and seasoning in saucepan and bring to boil. Cover and reduce heat. Simmer 50 minutes.
Vegetable Paella
1 1/2 c.chopped yellow onion
3/4 c. chopped celery
2 cloves garlic, minced
2 T. olive oil
1 t. dried thyme
1 large red bell pepper, chopped
1 1/2 c. asparagus bits (about 1" long)
1 1/2 c. frozen peas (do not thaw)
1 1/2 c. chopped fresh tomatoes
salt and pepper
Saute onions, celery and garlic in olive oil for about 10 minutes. Add thyme, bell pepper and asparagus. Saute for 5 minuted then cover and continue cooking stirring frequently. Add peas, tomatoes and artichoke hearts. Cover and cook for at least 10 minutes. Salt and pepper to taste. Serve over saffron rice.
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