This comforting rice dish is not only pretty, but nutritiously chockfull of vegetables and other good things.
Makes4 to 6 servings
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationgluten-free, halal, healthy, kosher, lactose-free, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturelight, savory
Type of Dishcasserole
- 2 tbsp (25 mL) olive oil
- 1 sweet red pepper, cut in strips
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, peeled and chopped
- 1½ cups (375 mL) Arborio or other short-grain rice
- 3 cups (750 mL) chicken or vegetable stock
- ¾ tsp (4 mL) salt
- ¼ tsp (1 mL) saffron threads, crushed
- 1 lb (500 g) asparagus
- ½ cup (125 mL) sliced unblanched almonds
- 2 hard-cooked eggs, cut in wedges
In large deep skillet, heat oil over medium-high heat; cook red pepper, onion and garlic for 5 minutes, stirring occasionally. Add tomatoes; cook for about 3 minutes, stirring constantly, until thickened and most of the liquid has evaporated. Remove from heat.
Stir in rice to coat. Stir in stock, salt and saffron. Return skillet to heat; bring to boil. Reduce heat to low; simmer, covered, for 15 minutes or until rice is almost tender.
Cut each asparagus spear into thirds crosswise; arrange over rice. Cook, covered, for 5 to 8 minutes or until rice and asparagus are tender and liquid is absorbed. With fork, stir in almonds. Serve garnished with eggs and sprinkled with pepper to taste.
2002 Rose Murray
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