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Garbanzos and Saffron Rice

What you need: 

1 lg. Leek

1 Red Pepper

3 large stalks Celery

4 cloves Garlic

2 T. Capers

1 cup Mushrooms sliced

1/4 Cup Vegetable broth

2-1/2 Cups Vegetable broth

1 cup Brown Rice

1 can Garbanzos (Chick Peas)

Pinch of Saffron

1-2 tsp Adobo (to taste)

What you do: 

Heat 1/4 cup vegetable broth in non-stick skillet and saute leeks, celery, red pepper, garlic with adobo. Add chick peas and mushrooms blend together . Add 2-1/2 cups vegetable broth, saffron and capers bring to a boil reduce heat and add rice. Cover and let simmer for 45 minutes until rice is tender. Turn off flame, keep pan covered and allow to "rest" for about 10 minutes before serving.

Recipe Category: 

SO HOW'D IT GO?

This is a delicious dish inspired by my Spanish Heritage, the flavor profile reminiscent of Paella. Wonderful servied with crusty bread and a dry Rioja wine.

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