Serves: 10
Total Calories: 266

3 cups white rice short grain, uncooked
6 cups vegetable stock or water
3 tablespoons olive oil
2 cups peas
1 red onion diced
3 celery ribs cut into 1/2" pieces
1 cup green olives drained
3 1/2 ounces capers with liquid
1/2 cup pimiento diced
1 pound tempeh, cut into 1" cubes
1 teaspoon powdered saffron
1/4 cup tarragon dried
1 tablespoon black pepper
3/4 cup parsley minced

Preheat oven to 250 F. Place rice in bottom of a large roasting pan or casserole dish, and pour stock over it. Cover, place in oven and cook for one hour. Uncover and stir. Cook, covered, for 30 minutes and check rice for doneness. Add more stock if necessary. Cook another 30 minutes, if necessary, until rice is done and liquid is absorbed. Sprinkle with parsley and serve hot.

Hint: For a stronger flavor, substitute white wine for half of stock.

Nutritional Facts:

Serves: 10
Total Calories: 266
Calories from Fat: 38

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