New Taste Journal
Whole Grain · Whole Food · Big Flavors
Very Veggie Saffron Brown Rice
1 Red Bell Pepper
1 Yellow Squash
1 Stalk Celery
2 Ounces Green Beans
5 Small Potatoes
3 Cloves Garlic
2 Tablespoons Olive Oil
2 Cups Short Grain Brown Rice
3.75 Cups Stock, chicken or vegetable or water
1 Large Pinch Saffron
1 Pinch Salt and Pepper
Heat Oven To 375 Degrees
Gather and wash all of the vegetables.
Peel the onion and garlic.
Cut onion in half and save one half for other recipe.
Trim the green beans and cut in thirds.
Drain the vegetables.
Cut onion and pepper into medium size dice.
Rough chop the garlic.
Cut carrots, zucchini and yellow squash into round slices, about 1/4 inch thick.
Cut celery into 1/4 inch slices.
Cut potatoes in half.
Gather remaining ingredients.
Place rice into a hand strainer and wash with cold water for a minute or so.
This is a large pinch of saffron.
Saffron is important to this recipe and it is worth your time and money to find this quality ingredient.
You can skip this ingredient if you must.
Heat oil in a large heavy pot.
Add vegetables; cook and stir for a couple minutes.
Onions and garlic cooking will smell delicious.
Add remaining ingredients (rice, stock, saffron, salt and pepper) to the pot.
Mix everything together and bring liquid to a boil.
Boil liquid for a quick minute.
Cover the pot.
Place covered pot into the middle of your oven.
Bake the rice for 50 minutes.
Remove rice from oven and remove the cover.
Fluff rice a few times with a large spoon.
Let rice rest for 5 to 10 minutes before serving.
Cool and cover leftover rice.
Leftover rice heats well in microwave and will last a few days in the fridge.
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