TOMATO SAFFRON RICE
Saffron, curry, basil and tarragon seasoned rice mixed with a saute of mushroom, celery and sweet onion, mixed with peas and carrots. Tossed with garlic and fresh grape tomatoes!
Makes 11 cups
3 c. water
1 t. sea salt
1 t. mild curry powder (I used Badia brand)
3 c. long grain parboiled white Canilla rice
2-3 pinches saffron stigmas
1 t. dried basil, crushed
1 t. dried tarragon, crushed
In large saucepan bring water, salt and curry powder to boil. Add rice, stir, return to boil.
Add saffron. Stir, cover tightly, reduce heat to low and cook 15 minutes (or 20 minutes if you want softer rice).
Fluff with fork and transfer to large bowl.
Add basil and tarragon. Stir to evenly distribute.
Salt and pepper to taste.
Meanwhile make saute:
2 T. grape seed oil
1 stalk celery, diced
1/4 of a lg. sweet onion, diced
4 oz. white button mushrooms, washed well and diced
salt and pepper
1 heaping T. ready to use chopped garlic
couple pinches saffron stigmas
2 c. froz. peas and carrots
1 c. fresh grape tomato halves
1/4 c. fresh lemon squeeze
In large skillet, over medium heat, melt oil.
Add celery, onion, mushroom and salt and pepper. Saute till onion wilts.
Add garlic and saffron. Stir, then cover and cook on medium-low heat till celery becomes soft.
Add peas and carrots. Stir and cook till thawed and heated through.
Add tomato halves and fresh lemon juice. Stir to distribute evenly, then salt and pepper to taste.
Add sauteed veggies to rice bowl. Stir to evenly distribute. Adjust for salt and pepper. Serve.