Ingredients: [quote_box_right]TIP: To add even more
flavor and protein,
sprinkle with nuts. [/quote_box_right]
2 tablespoons (30 ml) olive oil
1 1/4 cups (240 g) brown rice
1 cup (160 g) onion, sliced
2 cloves garlic, crushed
1/8 teaspoon (0.1 g) saffron
3 cups (710 ml) water
1 teaspoon (1.7 g) lemon peel
1/4 teaspoon (0.5 g) freshly ground black pepper
2 cups (240 g) leeks, cut in 1-inch (2.5-cm) pieces
1/4 cup (34 g) frozen peas, thawed
1/4 cup (25 g) black olives
1. Heat the oil in a large, deep pan. Add the brown rice and onion slices and stir until the rice is coated and begins to turn opaque.
2. Add the garlic, saffron, water, lemon peel, and pepper. Mix well, then bring to a boil. Mix again to distribute the saffron.
3. Arrange the leeks, peas, and olives on top of the rice. Bring to a boil. Cover and simmer for 45 minutes. Serve straight from the pan.