Veg Grill: Saffron Rice With Grilled Vegetables

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* Exported from MasterCook *

 

Saffron Rice With Grilled Vegetables

 

Recipe By : The Vegetarian Grill by Andrea Chesman, page 226

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups long-grain white rice

3 cups water

1 teaspoon salt

1/8 teaspoon crushed saffron threads

1 red bell pepper

1 cup green beans

cut into 2-inch lengths

1 carrot -- julienned

1 zucchini -- julienned

3 tablespoons extra-virgin olive oil

2 garlic cloves -- minced

Salt and black pepper

 

SERVES 4 TO 6

 

This recipe was inspired by the great paellas of Spain, those wonderful

rice dishes redolent with saffron, the world's most expensive spice. In

Spain, it is not unusual to see paella prepared over an open fire for large

crowds on festive occasions. Vegetarian versions, however, are quite

uncommon. The final step, cooking the paella on the grill, is not

essential, but it adds an extra touch of smoke and a pleasing dryness to

the rice.

 

1. Prepare a medium-hot fire in the grill with a lightly oiled vegetable

grill rack in place.

 

2. Rinse the rice in several changes of water until the water runs

clear. In a large saucepan, combine the rice, water, salt, and

saffron. Cover and bring to a boil, then reduce the heat and boil gently

until the rice is tender and the liquid is absorbed, about 2

minutes. Fluff the rice with a fork. Crumple a clean kitchen towel or

paper towel and place over the rice. Set aside and keep warm.

 

3. Roast the pepper, turning occasionally, until completely charred, about

10 minutes. Place in a plastic or paper bag to steam for 10 minutes to

loosen the skin. Peel, seed, and dice.

 

4. Toss the green beans, carrot, and zucchini with the olive oil and

garlic. Grill, tossing frequently, until tender and grill-marked, 5 to 8

minutes.

 

5. Add the roasted peppers and grilled vegetables to the rice and toss to

mix well. Season to taste with salt and pepper.

 

6. Place the rice in an ovenproof casserole or cast-iron skillet and set

on the grill. Grill, with the lid down, until heated through and slightly

dry, 5 to 15 minutes. This step will add a smoky essence. Serve hot.

 

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