Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Source: The Complete Vegetarian Cuisine - by Rose Elliot
: ISBN: 0-394-57123-1
Submitted By MICHELE STEWART On 03-10-95

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