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Rice with Vegetables

Source: The Heritage of Spanish Cooking
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Active Time:  35 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 4
The exuberance of the huertas (market gardens) of Spain is displayed in its full glory in this recipe, which combines a wonderful variety of delicate flavors.
2 medium-size fresh artichokes
Juice of 1 lemon
1 1/4 cups olive oil
1 medium-size eggplant, peeled and diced small
4 oz green beans, trimmed and chopped
4 oz spinach, washed and chopped
1 tomato, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 teaspoon paprika
3 1/2 cups water
3 1/2 oz fresh peas, shelled
3 1/2 oz fava beans, shelled
3 1/2 oz fresh lima beans, shelled
1 pinch saffron
2 1/2 cups medium-grain rice
Rice with Vegetables Recipe at
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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 603
Sodium: 84mg
Fiber: 21g
Carbohydrates, Total: 126g
Protein: 24g
% Cal. from Fat: 3%
Fat. Total: 2g
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