1 teaspoon saffron threads, crushed, or ground turmeric
1/2 teaspoon dried thyme
2 cups chopped tomato
1 cup frozen green peas
1/2 cup pimiento-stuffed olives, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
Chopped fresh flat-leaf parsley (optional)
How to Make It
Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.
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This is very good. I added more olives (about a cup) and chopped them as recommended by SeaBr33z. I used regular long grain brown rice so it took longer to cook causing the need for more liquid but I think that helped flavors to meld more. Plenty of leftovers. Will definitely share with my vegan family and friends.
This is good, but with a few adjustments it could be great. We are not vegetarian so I used chicken stock and then added some chopped low fat keilbasa with the tomatoes. I used regular brown rice and increased the cooking time and broth and water accordingly. For some reason I forgot to add the peas; didn't really miss them. Next time I'll add some chopped anaheim chiles and increase the garlic. Very filling and satisfying meal with lots of leftovers!
Thought this was a solid weeknight recipe for veggie nights. Like some of the other reviewers said, it was a little bland and needed more salt. I think next time, I'll add the entire jar of olives and maybe some of the olive juice to salt it up a bit. Great vegetarian meal.
I found this dish to be quite tasty...no problems with blandness as others have noted. I think the key to getting a lot of flavor is to finely chop the olives, which are super tasty, so they can be well incorporated through the dish. I also tend to season at each stage of prep which helps. My nutritionist's head would explode, though, if she saw the ratio of rice to vegetables in this dish. When I make this again I'll cut the rice to 1 cup and add even more veggies. Otherwise, a definite keeper and an easy one to pack for work lunch.
In transition to Vegan/Vegetarain diet, so am trying new things. This has potential and is hearty, but I would definitely make changes. Switch green peppers(too bitter) to red and switch artichokes to beans for more protein. I did use canned mushrooms and would use fresh next time. I liked the use of green olives. A few more of those and it would not need any additional salt. I also recommend heating the stock with the saffron in it to get better distribution before adding it to the rice.
I cut the amount of rice to 1 1/3 cups dry rice and it still seemed like too much rice to me. I also thought it was a little bland. Used tumeric since Whole Foods had some kind of run on saffron - maybe that would have made a difference. As it was, I thought it was OK, but bland.
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