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Sides, Vegetarian

Sofregit-vegetable rice

Sofregit-vegetable rice
Glenn Koenig / Los Angeles Times

Somewhere between eating our way through Barcelona and reservations at El Bulli, my friend Claudine and I ended up in the kitchen of an early 18th century casa de poble, "or house in the town," chopping wild asparagus and grilling ... Read more

Total time: 1 hour, 35 minutes | Serves 6
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 3 tomatoes (about 1 1/4 pounds)
  • 2 large pinches of saffron
  • 2 cups short grain rice, ideally Bomba
  • 1/2 cup dry white wine
  • 3 cups chicken or vegetable stock
  • 1/2 cup favas (about 1 pound), out of pods and peeled
  • 1/2 cup fresh English peas (about 8 ounces), shelled
  • 1 cup asparagus (about 10 spears), cut into about 2-inch pieces
  • 3/4 teaspoon salt
  • 3 piquillo peppers for garnish, thinly sliced
  • Lemon wedges

Step 1In a large, heavy, ovenproof casserole, make a sofregit by cooking the onions and garlic in the olive oil very slowly over low heat until tender and golden but not browned, about 40 minutes to an hour.

Step 2Cut the tomatoes in half and grate them by pressing the fleshy side against the medium holes of a box grater. Discard the skins. After the onions are tender, add the grated tomato and saffron and cook slowly for 10 minutes. Heat the oven to 375 degrees.

Step 3Add the rice and stir to coat the grains in the sofregit. Add the white wine, stock, favas, peas, asparagus and salt.

Step 4Bring the rice mixture to a simmer over medium heat. Remove from the stove top and bake, uncovered, until stock is absorbed and rice is cooked, about 20 minutes.

Step 5Remove from the oven and cool for 5 to 10 minutes. Decorate with the piquillo pepper slices and serve with lemon wedges.

Note: From Katy Ross and Martha Kroncke of Las Nenas. Any short-grain Spanish rice will work as well.


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