- 2 tablespoons olive oil
- 1 onion, chopped
- 1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar)
- 1 tomato, peeled and chopped
- 1 clove garlic, minced
- 1 1/4 teaspoons salt
- 1/4 teaspoon turmeric
- 2 cups rice, preferably medium-grain such as arborio
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 cup water
- 1/2 cup chopped flat-leaf parsley
- 1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
- 1 cup frozen peas
- 1 6 1/2- ounces jar marinated artichoke hearts, drained and sliced
- 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
- 1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
- 2. Stir in the salt, turmeric, and rice. Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
- 3. Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.
- Wine Recommendation: Sauvignon blanc is almost alone in its ability to match both artichokes and asparagus, two normally troubling foods for wines. Pungent, yet balanced, a sauvignon blanc from New Zealand is what you want here.
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