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   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
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