Ingredients
- 3 celery ribs
- 1 onion (red)
- 1,400 ml vegetable stock
- 400 gr peas
- 350 gr short rice (grain white)
- 325 gr tempeh
- 140 gr green olives
- 55 gr capers with liquid
- 45 ml olive oil
- 20 gr parsley (minced)
- 20 gr tarragon (dried)
- 8 gr pimintos
- 8 gr black pepper
- 1 gr powdered saffron
Preheat oven to 120ºC . Place rice in bottom of a large roasting pan or casserole dish, and pour stock over it. Cover, place in oven and cook for one hour. Uncover and stir. Cook, covered, for 30 minutes and check rice for doneness. Add more stock if necessary. Cook another 30 minutes, if necessary, until rice is done and liquid is absorbed. Sprinkle with parsley and serve hot. Per serving: 627 cal, 25 g prot, 400 mg sod, 101 g carb, 16 g fat, 0 mg chol, 111 mg calcium Hint: For a stronger flavor, substitute white wine for half of stock.
