Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Zucchini, halved lengthwise, cut into 1/3 inch-thick slices |
2 smalls | Japanese eggplants, cut crosswise into 1/2-inch wide slices |
1 tablespoon | Plus 1/4 C olive oil |
7 teaspoons | Minced garlic |
1 teaspoon | Grated orange peel |
½ teaspoon | Curry powder |
2 \N | Red bell peppers, coarsely chopped |
½ \N | Red onion, coarsely chopped |
1 tablespoon | Chopped fresh rosemary OR |
1 teaspoon | Dried |
2 cups | Arborio rice* or medium- grain rice |
6 cups | (or more) canned vegetable broth |
1 teaspoon | Saffron threads |
½ teaspoon | Dried crushed red pepper |
½ cup | Frozen artichoke hearts, thawed |
½ cup | Pimiento-stuffed green olives, halved |
¾ cup | Chopped green onions |
½ cup | Fresh or frozen peas |
½ cup | Chopped fresh parsley |
4 \N | Lime wedges |
Combine zucchini, eggplants, 1 T oil, 2 t garlic, orange peel and curry in bowl. Let stand 2 hours.
Heat ¼ C oil in heavy Dutch oven over medium heat. Add bell peppers, red onion, rosemary and 5 t garlic; saute 2 minutes. Add rice; stir 2 minutes. Add eggplant mixture, 6 C broth, saffron and dried red pepper; bring to boil. Reduce heat; simmer 10 minutes. Add artichokes and olives; simmer until rice is creamy but still firm, stirring often and adding more broth if dry, about 10 minutes. Add green onions and peas; cook 3 minutes, stirring often. Season with salt and pepper. Add parsley. Serve with lime.
*Arborio, an Italian short-grain rice, is available at Italian markets.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>