This is a wonderful recipe; I gave it a slight twist with the following ingredients; cooking for about the same length of time. Makes 2 hearty servings. 2 tablespoons extra-virgin olive oil; 1 small dried red chile pepper, such as chile de arbol, broken; 2 chiles picked in vinegar, sliced; 1/2 red and 1/2 Spanish medium onions, quartered and thinly sliced; 4 cloves garlic, roughly chopped; 1 large ripe tomato and 1/2 tin plum tomatoes,seeded and diced; 1/2 cup petit pois 1/4 cup broad beans; 1/4 cup pigeon peas; 3 large mushrooms, halved and sliced; 1 carrot, diced 1 red bell pepper, diced; 1 green bell pepper, thinly sliced; 1/2 teaspoon tarragon; 1/2 teaspoon herbes de provence; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons dry Sherry; Splash of balsamic vinegar; 3/4 cup Arborio and Wild rice (ratio 4:1); 1 1/2 cups vegetable broth; Splash of Worcester sauce; 2 tablespoons finely minced fresh flat-leaf parsley for garnish; 4 lime wedges for garnish
Anonymous, London, England
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