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Vegetable Ragout:
2 tbsp olive oil |
2 lg onions, diced |
2 cups Arborio or Paella rice |
1 red bell pepper, diced |
1 green bell pepper, diced |
1 1/2 tbsp garlic, finely minced |
2 cups tomatoes, diced |
1 tbsp sherry vinegar |
1/4 tsp Pequin, chili flakes |
1 tsp Pimiento De La Vera |
1 cup fresh or frozen fava beans |
1 cup fresh green beans |
1 jar artichokes, in water, drained |
6 cups vegetable stock, hot |
- Steep saffron threads in water and white wine.
- Heat olive oil in pan, add onions and cook for 5 minutes or until translucent. Add the remaining ingredients, except vegetable stock; cover with saffron infusion.
- Stir constantly adding vegetable stock, 1/2 cup at a time as it is absorbed into the rice. When all liquid is absorbed and/or rice is finished cooking, remove from heat and serve immediately.
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