Paella primavera

Yield: 6 Servings

Ingredients:

2 1/2 c Water
1 ts Turmeric
1 c Basmati rice
1 tb Olive oil
1 md Red onion; diced
1 c Celery; sliced
2 Carrots; thinly sliced
1 lg Broccoli; cut into florets
1/2 md Red bell pepper; diced
1/2 md Green bell pepper; diced
2 Cl Garlic; minced
1 lg Tomato; diced
1 c Peas frozen
1/4 ts Cayenne
1/2 ts Coarse salt
2 tb Capers; for garnish
12 Black olives; sliced for ga Recipe by: Philadelphia Inquirer
12/4/94 Preparation Time: 1:00

Instructions:

Place 2 to 2 1/2 cups water (check instructions on rice package) and turmeric in a saucepan; bring to a boil over high heat. Add rice stir and cover tightly. Reduce heat to very low and simmer about 45 minutes. Don't peek. You do not want to allow any steam to escape or your rice won't be fluffy (rice can be made ahead). Meanwhile heat the oil in a large nonstick skillet over medium heat. Add the onion celery carrots broccoli peppers and garlic. Saute until onions exude liquid and vegetables begin to soften about 4 minutes. Add tomato and peas; cook until heated through. Add cooked rice and about 2 tbsp water to prevent sticking. Cook 3 to 4 minutes or until vegetables are tender and rice is heated through. Season with cayenne and salt. Server on individual serving plates and garnish with capers and olives.