Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Short grain white rice; 3 1/2 oz Jar capers with liquid
-uncooked 1/2 c Pimientos;diced
6 c Vegetable stock or water 2 pk Tempeh (8 oz ea); cut into
3 tb Olive oil -1" cubes
2 c Peas 1 ts Powdered saffron
1 lg Red onion; diced 1/4 c Dried tarragon
3 Ribs celery; cut into 1/2" 1 tb Black pepper
-pieces 3/4 c Parsley, fresh; minced
1 c Green olives; drained

Preheat oven to 250 deg.

Place rice in bottom of a large roasting pan or casserole dish and
pour stock over it.

Cover, place in oven and cok for one hour. Uncover and stir.

Cook, covered for 30 minutes and check rice for doneness. Add more
stock if necessary.

Cook another 30 minutes, if necessry, until rice is done and liquid
is absorbed.

Sprinkle with parsley and serve hot.

Per serving: 627 cal; 25 g prot; 400 mg sod; 101 g carb; 16 g fat; 0
mg chol; 111 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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