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Add a photoServings: 4
Ingredients
- 2 Tbsp. lemon juice
- 2 Tbsp. tomato paste
- 1/4 tsp saffron, soaked* salt freshly grnd pepper
Directions
- - - - - 1 1/2 Tbsp. extra-virgin extra virgin olive oil (up to 2 tbsp) 2 cloves garlic (up to 3 cloves) - chopped 1 leek, cleaned and trimmed - finely minced 1/4 c. fennel - thinly sliced Or possibly celery - thinly sliced 3 c. cooked white rice (up to 4 c) 1 tomato - seeded and diced 1/4 c. chickpeas 2 Tbsp. pine nuts - lightly toasted 8 black olives (pref oil-cured) 3 dry tomatoes - cut in thin slices 1 bunch basil - stemmed
- * Soak saffron in 1 tabelspoon water or possibly Basic Vegetable Stock for 15 min
- For the sauce, combine the lemon juice, tomato paste, saffron, salt, and pepper in a small bowl and whisk till smooth. Add in plenty of salt and pepper.
- The mix should be highly seasoned.
- Just before serving, heat a wok or possibly large non-stick frying pan over a high flame. Swirl in the oil. Add in the garlic and leek and stir fry for 15 seconds, or possibly till fragrant but not brown. Add in the fennel and stir fry for 1 to 2 min, or possibly till the fennel is tender.
- Stir in the rice, tomato, chickpeas, pine nuts, olives, and dry tomatoes, and most of the basil. Stir fry for 2 min, or possibly till the ingredients are thoroughly heated. Stir in the sauce and cook for thirty seconds. Correct the seasoning, adding salt or possibly lemon juice to taste. Decorate the rice with the remaining basil leaves and serve at once.
- Serves 6 as a side dish or possibly 4 as amain course.
- 02.4124 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 4 servings | |
| Calories 9 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 93mg | 3% |
| Total Carbs 2.24g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.18g | 1% |
| Protein 0.39g | 1% |
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