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Sofregit-vegetable rice

Time 1 hour 35 minutes
Yields Serves 6
Sofregit-vegetable rice
1

In 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.

2

Cut 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.

3

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

4

Bring 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.

5

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

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

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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