This is an easy dish to make, and the results are splendid. Using quick-cooking rice, you can have a magnificent one-dish meal in about 30 minutes, whether for busy weeknights or a leisurely weekend meal. Adapted from Vegan Express.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 to 3 cloves garlic, minced
- 1 green bell pepper, cut into 2-inch strips
- 1 red bell pepper, cut into 2-inch strips
- 2 cups diced ripe tomatoes
- One 15-ounce can vegetable broth
- 1 teaspoon saffron threads, dissolved in a small amount of hot water (see Note)
- One 6-serving portion quick-cooking brown rice, uncooked
- 1/2 teaspoon dried thyme
- One 14-ounce can artichoke hearts, drained and coarsely chopped
- 1 1/2 cups frozen green peas, thawed
- 1/4 cup chopped fresh parsley
- Salt and freshly ground pepper to taste
Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent, about 5 minutes.
Add the green pepper, and half of the red pepper (set aside the rest for garnish), and sauté for 5 minutes, stirring frequently.
Add the tomatoes, vegetable broth, rice, seasonings, and 1 cup water. Bring to a simmer, then cover and simmer gently for 10 minutes.
Stir in the artichoke hearts, peas, and half of the parsley. Check if rice is completely done; Add a small amount of water to cook further if needed, or to add a bit more moisture to the mixture. Season with salt and pepper. Cook just until everything is well heated through, about 3 minutes.
Transfer the rice mixture to a large, shallow serving container, or serve straight from the pan. Garnish with a concentric circle of the reserved red pepper strips, and sprinkle the remaining parsley over the top. Serve at once.
Note: If you don’t have access to saffron (and it is a bit pricey), use 1/2 to 1 teaspoon of turmeric. Not the same in flavor, but it will give the dish that characteristic bright yellow color.
Per serving: 293 calories; 9g fat; 665mg sodium; 48g carbs; 6.5g fiber; 9g protein