June 01, 2017


Onion - 1/2 cup (diced)
Black mustard seeds  -  1/2 tsp
Arborio rice - 1 cup
Vegetable broth - 2 to 2 1/2 cups
lemon zest - 1 tsp (finely grated)
Saffron threads - 1/2 tsp
 garlic cloves - 2 (minced)
Shiitake mushrooms - 6 (optional)
Fresh or frozen young green peas - 1/4 cup
Salt and pepper to taste
Fresh basil leaves - 8
Fresh chives - 2 tbsp (minced)
Fresh thyme - 1/2 tsp (minced)
Tomatoes -2 (blanched, peeled, seeded and diced)


  • Lightly spray a nonstick saucepan with olive oil.
  • Heat the pan, add the onion, and saute over medium low heat for 3-4 minutes, or until translucent.
  • Add the mustard seeds, turn up the heat to medium high, and cook for about 2 minutes, or until the seeds turn gray, splutter, and pop.
  • Add the rice and cook for 2-3 minutes, stirring continuously.
  • Add the broth, lime zest, saffron, garlic, mushrooms, peas, salt, and pepper, and bring to a boil over high heat.
  • Reduce the heat to a simmer and stir gently.
  • Simmer for about 20 - 25 minutes, or until the rice is tender and fluffy, and the liquid is evaporated.
  • During the cooking process, add more broth as needed to keep the rice covered.
  • Gently fold in the basil, chives, thyme, and tomatoes.
  • Cook for 2 minutes longer and serve immediately.

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