Arroz de Verduras (Vegetable Rice)
Published April 12, 2010
Courtesy George Mendes
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
FOR THE SOFRITO
2 large tomatoes
½ cup finely chopped onion
6 cloves garlic, finely chopped
3 tablespoons olive oil
Generous pinch of saffron threads
2 tablespoons sweet smoked paprika
FOR THE RICE
⅓ cup olive oil
1 pound rice, preferably Bomba or Calasparra
4 ½ cups vegetable stock
2 cups carrots, cut into one-third to one-half inch dice
1 cup edamame beans
1 cup peas
2 cups corn kernels
¼ cup pitted Kalamata olives, roughly chopped
Salt and freshly ground black pepper
¼ cup chopped flat-leaf parsley
¼ cup chopped fresh cilantro.
Nutritional analysis per serving (6 to 8 servings)
66 grams carbs; 440 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 5 grams fiber; 830 milligrams sodium; 9 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the sofrito: Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds. Drain, rinse under cold water, and peel. Core, seed, and cut into ½-inch dice. In a skillet over medium-low heat, add the oil and sauté the onion and garlic until golden. Add saffron and sauté 2 minutes. Add tomato and sauté until all the moisture is gone. Stir in paprika and remove from heat.
- Step 2
For the rice: In a large heavy-bottomed pot, combine the sofrito and olive oil. Place over medium-low heat. Add rice and stir constantly with a wooden spoon or rubber spatula until the rice is toasted, about 1 minute. Add 3 cups of the stock and mix well. Simmer 10 minutes, stirring occasionally to prevent sticking. (At this point the rice is partially cooked and may be spread on a parchment-lined baking sheet, covered with more parchment, and allowed to sit at room temperature for up to three hours before finishing.)
- Step 3
To finish: Preheat oven to 375 degrees. Bring a small pan of water to a boil, add carrots, and blanch for 10 seconds. Drain, and rinse with cold water. Spread the rice evenly across the bottom of a 16 to 18 inch paella or sauté pan, and scatter the edamame, peas, corn, carrots, and olives on top. Season to taste with salt and pepper. Drizzle with remaining 1 ½ cups stock.
- Step 4
Place pan in oven and bake until the rice is crisped around the edges and a "soccarat," a crust, has formed on the bottom of the pan, about 20 minutes. Remove from oven, cover with foil, and allow to rest for 5 minutes. Sprinkle with chopped parsley and cilantro. Mix well, scraping the bottom and sides of pan, and adjust salt and pepper as desired. Serve hot.
Private Notes
Comments
I made the sofrito, then in a separate pan toasted the rice in oil as one would for paella, then added the stock and the soffrito. Topped it with sliced purple beans from the garden along with the carrots and corn. I would use sliced black olives instead of kalamato next time. Was excellent with spatchcocked Portuguese chicken cooked indirect on the grill and basted with lemon juice, olive oil and crushed garlic. Would be great with roasted cod.
Cooked exactly as the recipe called for and the dish was not done after 20 minutes (over is calibrated). The flavor was good but the crust did not form and the carrots were not done. We will try again but will up the over temp and cook a bit longer. Anyone else have an issue?