Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil
1 1/4 c Long-grain brown rice
1 lg Onion; peeled and sliced
2 lg Garlic cloves; crushed
1 pn Saffron strands
3 c Light Vegetable Stock
-(generous measure) OR water
1/2 Lemon; thinly pared rind,
- cut into thin shreds
Salt
Freshly ground black pepper
1 lb Washed and trimmed leeks
- cut into 1-inch lengths
1/4 c Frozen peas
1/4 c Black olives, or more

-------------------------TO GARNISH------------------------------
Parsley; chopped

Heat the oil in a large, deep pan. Add the long-grain brown rice and
onion slices and stir until the rice is coated and begins to turn
opaque. Add the garlic, saffron, stock or wate, lemon rind and salt
and pepper. Mix well, then bring to a boil. Mix again, to distribute
the saffron coloring. Arrange the vegetables and olives attractively
on top of the rice. Bring to a boil. Cover with a lid or foil and
simmer for 45 minutes. Sprinkle with parsley and serve straight from
the pan. May be served with blanched almonds, slivered Brazil nuts or
whole cashew nuts- separately, in a bowl - for people to help
themselves to if they like. Variation: VEGETARIAN PAELLA WITH
ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks. Very
tender baby artichokes can simply be quartered; otherwise cut the
leaves and choke from the artichokes, then halve or quarter the
artichoke bottoms. Garnish with artichoke leaves.

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