SKILLET SESSIONS RECIPES
MARIO BATALI’S
S P A N IS H -S T Y L E R ICE W ITH
W IN T ER V E G E TA B LE S
Mario’s Spanish-style rice is cooked like
risotto—it’s a hands-on method that yields
a flavorful, creamy dish for a crowd.
PREP:25MIN. COOK:30MIN.
1
to 2 tsp. saffron threads ( /2 gram)
orSpanish paprika
7
to 8 cups vegetable broth
(two 32-oz. boxes)
2
cups arborio or short-grain rice
i
medium carrot, coarsely chopped
1
medium red sweet pepper, coarsely
chopped
1
small turnip, peeled and chopped
/2
small acorn squash, peeled, seeded,
and cubed
4
green onions, thinly sliced
1
cup cremini mushrooms,quartered
/2
mediumzucchini,chopped
5
to6Tbsp.oliveoil
Fresh thyme leaves
1.
In small saucepan combine saffron and
1
cup
water;
bring to boiling. Remove from
heat. In large saucepan bring broth to
boiling; reduce heat. Cover and keep warm.
2.
In 12-inch skillet combine saffron
mixture and rice; bring to boiling over high
heat. Simmer, stirring frequently, until most
liquid is absorbed. Add carrot, sweet
pepper, turnip, squash, and
1
cup broth;
bring to boiling; reduce heat to medium.
Simmer and stir until most liquid is
absorbed. Continue adding broth, 1 cup
at a time, stirring constantly until liquid is
absorbed and rice is just tender (about
20 minutes, adding 5 cups broth total).
3.
Add green onions, mushrooms, zucchini,
and 1 cup broth. Cook and stir until liquid
is absorbed. Add remaining 1
to 2 cups
broth. Cook and stir until vegetables are
tender and rice is tender yet slightly firm
in the center (about
10
minutes, adding
2
to 3 cups broth total.)
4.
Remove from heat; stir in 4 tablespoons
of the olive oil. To serve, drizzle with
remaining olive oil and sprinkle with thyme.
MAKES
8
SERVINGS.
EACH SERVING
263 cal, 9 gfat (1 g sat. fat),
0
mgchol, 840 mg sodium, 43 gcarbo, 2 gfiber,
4gpro. Daily Values: 47% vit.A, 46% vil. C,
2%
calcium, 13% iron.
MARKUS SKILLET
______
Mario Batali’s enamel-coated
12-inch Cast-Iron Skillet,
rigfit
,
$69.99;
amazon.com
9 8
JANUARY
2009
BETTER HOMES AND GARDENS
*s.
•-Ж'
Keep food from sticking to pans, woks, skillets, even waffle irons.
