2002 Recipe Contest Third Prize Winner
Cooking Instructions:
- 3 Tablespoons olive oil, divided
- ¼ cup chopped shallots
- 1 cup Lundberg®
Wild Blend®
- 2 cups chicken or vegetable broth
- 2 teaspoons dried herbs de Provence, divided
- 8 ounces medium cremini mushrooms, halved
- 1 large zucchini, cut into 1-inch pieces, halved
- 1 large red bell pepper, cut into 1-inch pieces
- salt and pepper to taste
- 4 medium plum tomatoes, quartered
- 1/3 cup coarsely chopped pitted kalamata olives
Heat oven to 425. Heat 1 Tbsp. oil in heavy, large saucepan
over medium heat. Add shallots and sauté until lightly browned. Add
rice, chicken broth and 1 tsp. herbs de Provence. Bring to a boil.
Cover and simmer at low heat until rice is tender, about 45
minutes. Meanwhile, in 15 x 10 x 1-inch pan, combine mushrooms,
zucchini and bell pepper. Add remaining 2 Tbsp oil, remaining 1
tsp. herbs, salt and pepper. Toss to coat. Bake 15 minutes; stir in
tomatoes. Bake 5 minutes more or until vegetables are tender. Stir
vegetables and olives into rice. Garnish with fresh herb sprigs if
desired. Makes 6 servings. Nice with grilled chicken.
Priscilla Yee
Concord, California