Ingredients :
    10 ˝ oz (300 g) rice
    1 eggplant, diced
    2 zucchini, diced
    1 red pepper, diced
    2 carrots, peeled and diced
    1 cup corn kernels
    ˝ peas
    2 leeks, white and light green part, diced
    3 cups chicken bouillon, fat removed
    1 tablespoon vegetable oil
    ˝ teaspoon ground saffron
    1 parsley sprig or chopped parsley for decoration


Heat oil in a deep skillet. Sauté leek and carrot for a few minutes. Add rice and cook stirring, until rice turns crystal clear. Stir in rest of ingredients. Allow them to cook a few minutes.

Add hot bouillon and bring to a boil. Season and lower heat.Cook for 10 minutes without stirring, and add saffron diluted in water. Combine.

Cover skillet and continue cooking until rice is just cooked.Serve and decorate with a parsley sprig or chopped parsley.

5 – 6 servings255 calories per serving