Recipe submitted by Linda Kelleher, a clinical dietitian at Rhode Island Hospital.
Ingredients
- 2 tbsp. olive oil
- 2 cloves garlic, finely chopped
- 1 large red onion
- 1 cup uncooked quick-cooking brown rice
- 1 cup vegetable or chicken broth
- 1/2 tsp. saffron threads
- 1 bag frozen petite peas, baby whole carrots, snow peas and baby corn
- 1 can stewed tomatoes, undrained
Directions
Yields: About 4 servings
Time: 15 minutes
Heat oil in 12" nonstick skillet over medium heat. Cook garlic and onion, stirring frequently, until tender.
Stir in remaining ingredients. Heat to boiling; reduce to medium-low.
Cover and cook 5 minutes, stirring occasionally. Remove from heat. Let stand covered for 5 minutes.
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