1 cup chopped onion
1 green pepper, chopped
1 sweet red pepper, chopped
1/4 cup butter or margarine, melted
1 1/2 cups uncooked long grain rice
2 3/4 cups water
2 ripe tomatoes, chopped
1 tablespoon tomato paste
1/4 to 1/2 teaspoon pepper
1/2 teaspoon dried whole saffron or 1/4 teaspoon ground saffron
dash soy sauce
3/4 pound broccoli, cut into 1 inch pieces
2 small zucchini, cut into 1/2 inch pieces
10 ounce package frozen green peas
12 fresh asparagus spears, fresh or frozen, cut into 1 inch pieces
Saute onion, green pepper and red pepper in butter in a heavy ovenproof dutch oven until tender. Stir in rice and next 7 ingredients, and bring to a boil. emove from heat; cover and bake at 350 degrees for 30 minutes.
Stir remaining vegetables into rice mixture, cover and bake an additional 45 minutes or until liquid is absorbed and vegetables are crisp-tender. Yield: 12 servings
Heat wok or large nonstick skillet over medium-high heat. Add oil and then ginger and garlic. Saute aromatics for 1 minute and then add the carrots. Stir-fry them for a couple of minutes until they are crisp-tender, then add next hardest veggie which is the green peppers. Stir-fry until crisp-tender and then add the mushrooms
and the scallions. Cook for 1 minute. Add nuts and black sesame seeds. Saute for one moment and then take it off the heat.
Sprinkle stir-fry with kelp and pour the sauce over. Toss well. Divide rice among two plates. Pour 1/2 the veggie mixture over the rice. Garnish with some more scallion if you wish.
Variation: Add some stir-fried tofu or tempeh. Or some five-spice tofu if you have it.