Recipe submitted by Linda Kelleher, a clinical dietitian at Rhode Island Hospital.


  • 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


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.