2 tbs. olive oil
2 cloves garlic, finely chopped
1 large red onion
1 cup uncooked quick-cooking brown rice
1 cup vegetable or chicken broth
½ tsp. saffron threads
1 bag frozen petite peas, baby whole carrots, snow peas and baby corn
1 can stewed tomatoes undrained
Makes 4 servings.Variation: Make chicken vegetable paella by adding ½ cup cubed cooked chicken to skillet.
This is a favorite recipe of the food and nutrition services department at Rhode Island Hospital. This recipe was submitted by Linda Kelleher.
More about nutrition services at Rhode Island Hospital.