from "New Recipes from Moosewood Restaurant"
3 tbsp olive oil
3/4 cup cup finely chopped leeks
1/3 cup chopped onions
4 cloves garlic, minced or pressed
1 bay leaf
1/4 tsp ground fennel seeds
1/4 tsp dried thyme or 1 scant tsp fresh
1/2 tsp dried basil or 1 tbsp fresh
3 cups chopped fresh or undrained canned tomatoes
3 cups stock or water
2/3 cup cooked rice
1/4 cup chopped fresh parsley
small pinch saffron
salt and black pepper to taste
Saute the leeks, onions, garlic, bay leaf, fennel, thyme, and basil in the
oil until onions translucent. Add tomatoes and stock. Cook covered on low
heat for 15 mins. Add rice, parsley, fresh herbs, saffron, salt, and pepper.
reheat and serve.
- Kate Astels