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Cook Time:1 hr 10 minsAdditional Time:50 minsTotal Time:2 hrsServings:6Yield:6 servings, 1 1/3 cups eachJump to Nutrition Facts
Cook Time:1 hr 10 minsAdditional Time:50 minsTotal Time:2 hrsServings:6Yield:6 servings, 1 1/3 cups each
Cook Time:1 hr 10 mins
Cook Time:
1 hr 10 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Yield:6 servings, 1 1/3 cups each
Yield:
6 servings, 1 1/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2large red or yellow bell peppers3 cups fresh corn kernels (from 4-5 ears)3 1/2-4 cups vegetable broth or water2 tablespoons plus 1 teaspoon extra-virgin olive oil1large red onion, diced1 teaspoon chopped fresh thyme or 1/4 teaspoon dried1bay leaf2whole clovesPinch of saffron threads (see Note)2 large cloves garlic, minced½teaspoonsalt¼teaspoonfreshly ground pepper1 teaspoon paprika (hot, sweet or smoked)1tablespoontomato paste1 ½cupsshort-grained brown or arborio rice2tablespoonsminced flat-leaf parsley1headgarlic5 ½teaspoonsextra-virgin olive oil, divided1/2 cup silken tofu (4 1/2 ounces)1tablespoonlemon juice, or to taste½teaspoonpaprika¼teaspoonsalt⅛teaspooncayenne pepper
Cook Mode(Keep screen awake)
Ingredients
2large red or yellow bell peppers
3 cups fresh corn kernels (from 4-5 ears)
3 1/2-4 cups vegetable broth or water
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1large red onion, diced
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1bay leaf
2whole cloves
Pinch of saffron threads (see Note)
2 large cloves garlic, minced
½teaspoonsalt
¼teaspoonfreshly ground pepper
1 teaspoon paprika (hot, sweet or smoked)
1tablespoontomato paste
1 ½cupsshort-grained brown or arborio rice
2tablespoonsminced flat-leaf parsley
1headgarlic
5 ½teaspoonsextra-virgin olive oil, divided
1/2 cup silken tofu (4 1/2 ounces)
1tablespoonlemon juice, or to taste
½teaspoonpaprika
¼teaspoonsalt
⅛teaspooncayenne pepper
DirectionsPosition racks in upper and lower thirds of oven; preheat broiler. Place bell peppers on a baking sheet and broil on the top rack, turning every 5 minutes, until the skin is blistered on all sides, 20 to 25 minutes. Transfer the peppers to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove the skins. Discard stems, seeds and ribs; dice the peppers into small pieces.To roast garlic for Roasted Garlic Mayonnaise: Reduce oven temperature to 350 degrees F. Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.Meanwhile, heat a deep, straight-sided, 12-inch, broiler-proof skillet or Dutch oven over high heat. Add corn and cook, stirring occasionally, until the kernels are moderately browned, 2 to 4 minutes; transfer to a bowl.Bring broth (or water) to a simmer in a saucepan: 3 1/2 cups for brown rice, 4 cups for arborio.Wash and dry the skillet or Dutch oven, return it to high heat and add oil. Add the diced peppers, the corn, onion, thyme, bay leaf, cloves and saffron. Cook, stirring frequently, until the vegetables are seared, about 2 minutes. Reduce heat to medium; add minced garlic, salt and pepper and cook, stirring frequently, for 3 minutes. Add paprika, tomato paste and rice; cook, stirring occasionally, for 2 minutes more. Stir in simmering broth (or water). Bring to a boil. Cover and transfer to the oven.Bake until the liquid is absorbed and the rice is tender: 40 to 50 minutes for brown rice, 30 minutes for arborio. Let the rice stand, covered, for 5 minutes.To prepare Roasted Garlic Mayonnaise: Squeeze the roasted garlic (Step 2) into a blender or food processor. Add the remaining 4 1/2 teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.Remove the bay leaf and cloves from the rice. Garnish with parsley; serve with the garlic mayonnaise.Make Ahead TipCover and refrigerate the baked rice and mayonnaise separately for up to 3 days.TipsTo cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.Originally appeared: EatingWell Magazine, August/September 2005; updated April 2023
Directions
Position racks in upper and lower thirds of oven; preheat broiler. Place bell peppers on a baking sheet and broil on the top rack, turning every 5 minutes, until the skin is blistered on all sides, 20 to 25 minutes. Transfer the peppers to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove the skins. Discard stems, seeds and ribs; dice the peppers into small pieces.To roast garlic for Roasted Garlic Mayonnaise: Reduce oven temperature to 350 degrees F. Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.Meanwhile, heat a deep, straight-sided, 12-inch, broiler-proof skillet or Dutch oven over high heat. Add corn and cook, stirring occasionally, until the kernels are moderately browned, 2 to 4 minutes; transfer to a bowl.Bring broth (or water) to a simmer in a saucepan: 3 1/2 cups for brown rice, 4 cups for arborio.Wash and dry the skillet or Dutch oven, return it to high heat and add oil. Add the diced peppers, the corn, onion, thyme, bay leaf, cloves and saffron. Cook, stirring frequently, until the vegetables are seared, about 2 minutes. Reduce heat to medium; add minced garlic, salt and pepper and cook, stirring frequently, for 3 minutes. Add paprika, tomato paste and rice; cook, stirring occasionally, for 2 minutes more. Stir in simmering broth (or water). Bring to a boil. Cover and transfer to the oven.Bake until the liquid is absorbed and the rice is tender: 40 to 50 minutes for brown rice, 30 minutes for arborio. Let the rice stand, covered, for 5 minutes.To prepare Roasted Garlic Mayonnaise: Squeeze the roasted garlic (Step 2) into a blender or food processor. Add the remaining 4 1/2 teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.Remove the bay leaf and cloves from the rice. Garnish with parsley; serve with the garlic mayonnaise.Make Ahead TipCover and refrigerate the baked rice and mayonnaise separately for up to 3 days.TipsTo cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.
Position racks in upper and lower thirds of oven; preheat broiler. Place bell peppers on a baking sheet and broil on the top rack, turning every 5 minutes, until the skin is blistered on all sides, 20 to 25 minutes. Transfer the peppers to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove the skins. Discard stems, seeds and ribs; dice the peppers into small pieces.
To roast garlic for Roasted Garlic Mayonnaise: Reduce oven temperature to 350 degrees F. Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.
Meanwhile, heat a deep, straight-sided, 12-inch, broiler-proof skillet or Dutch oven over high heat. Add corn and cook, stirring occasionally, until the kernels are moderately browned, 2 to 4 minutes; transfer to a bowl.
Bring broth (or water) to a simmer in a saucepan: 3 1/2 cups for brown rice, 4 cups for arborio.
Wash and dry the skillet or Dutch oven, return it to high heat and add oil. Add the diced peppers, the corn, onion, thyme, bay leaf, cloves and saffron. Cook, stirring frequently, until the vegetables are seared, about 2 minutes. Reduce heat to medium; add minced garlic, salt and pepper and cook, stirring frequently, for 3 minutes. Add paprika, tomato paste and rice; cook, stirring occasionally, for 2 minutes more. Stir in simmering broth (or water). Bring to a boil. Cover and transfer to the oven.
Bake until the liquid is absorbed and the rice is tender: 40 to 50 minutes for brown rice, 30 minutes for arborio. Let the rice stand, covered, for 5 minutes.
To prepare Roasted Garlic Mayonnaise: Squeeze the roasted garlic (Step 2) into a blender or food processor. Add the remaining 4 1/2 teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.
Remove the bay leaf and cloves from the rice. Garnish with parsley; serve with the garlic mayonnaise.
Make Ahead Tip
Cover and refrigerate the baked rice and mayonnaise separately for up to 3 days.
Tips
To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.
Originally appeared: EatingWell Magazine, August/September 2005; updated April 2023
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Nutrition Facts(per serving)315Calories9gFat58gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
