Rice with Vegetables

2 medium-size fresh artichokes
juice of 1 lemon
1 1/4 cups olive oil
1 medium-size eggplant, peeled and diced small
4 ounces green beans, trimmed and chopped
4 ounces spinach, washed and chopped
1 tomato, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 teaspoon paprika
13 1/2 cups water
3 1/2 ounces fresh peas, shelled
3 1/2 ounces fava beans, shelled
3 1/2 ounces fresh lima beans, shelled
salt
1 pinch saffron
2 1/2 cups medium-grain rice

Remove the tough outer leaves of the artichokes, trim the ends and divide into quarters. Place in a dish, add the lemon juice and cover with water.

Heat the oil in an 18 in paella pan (shallow metal pan) and fry the eggplant, then remove and set aside. Fry the green beans, followed by the spinach and artichokes, then the tomato and garlic. When everything is done, add the paprika and water.

When it comes to a boil, add the peas, both types of beans, eggplant, a little salt and the saffron. Cook for 35-40 minutes. Check the seasoning. Add the rice, spreading it out evenly.

Cook over high heat for 10 minutes, then gradually turn the heat down over the next 8-10 minutes. Taste a few grains of rice to check that it is cooked. Remove from the heat, leave for 5 minutes, then serve.

Serves 4



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