Preparation

Start by boiling the vegetable stock with the saffron. Reserve.

Wash and fix the vegetables,

In another pan, cook the green beans, the sliced ​​carrots and the peas in salted water.

Chop the onion, crush the garlic cloves and brown them in olive oil, over medium heat, for five minutes.

Add the eggplant and pepper, cut into cubes, as well as the artichokes. Add the rice and stir until the oil is absorbed.

Cook for a few minutes, always involving. Pour the broth you have reserved over the previous preparation and let it cook for another 20 minutes, over low heat.

Add the green beans, carrots, peas and tomatoes, cut in half. Mix everything.

Serve hot and have a good appetite!

Ingredients

  • 6 dl of vegetable broth
  • 1/2 teaspoon saffron
  • 150 g of green beans
  • 2 carrots
  • 100 g of peas
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon of olive oil
  • 1 eggplant
  • 1 red pepper
  • 2 canned artichoke bottoms
  • 300 g of carolino rice
  • 10 cherry tomatoes
  • Water and salt q.s.