RICE AND VEGETABLES CASSEROLE

In the language of ancient Perú yanuq meant hearth, home...

RICE AND VEGETABLES CASSEROLE

Ingredients :

10 ½ oz (300 g) rice

1 eggplant, diced

2 zucchini, diced

1 red pepper, diced

2 carrots, peeled and diced

1 cup corn kernels

½ peas

2 leeks, white and light green part, diced

3 cups chicken bouillon, fat removed

1 tablespoon vegetable oil

½ teaspoon ground saffron

1 parsley sprig or chopped parsley for decoration

Salt

Pepper

Preparation:

Heat oil in a deep skillet. Sauté leek and carrot for a few minutes. Add rice and cook stirring, until rice turns crystal clear. Stir in rest of ingredients. Allow them to cook a few minutes.

Add hot bouillon and bring to a boil. Season and lower heat.Cook for 10 minutes without stirring, and add saffron diluted in water. Combine.

Cover skillet and continue cooking until rice is just cooked.Serve and decorate with a parsley sprig or chopped parsley.

5 – 6 servings255 calories per serving