VEGETABLES: Rice is that much tastier and more nutritious when cooked in this way with vegetables.

SAFFRON RICE PILAFF:

1 ½ cups brown rice

generous pinch of saffron strands                                

1 tbsp. olive oil + 3 tbsp. butter

½ tsp. sesame oil                                                         

½ cup sliced almonds

1 each onion, chopped, clove garlic, crushed   

1 each large carrot & celery, cut into julienne strips

10 oz. mixed chanterelle and oyster mushrooms         

1/3 cup sultanas

2½ cups vegetable stock                                              

½ cup cooked snow peas, halved

1-2 tbsp. chopped coriander                                        

salt and pepper to taste

sprigs of coriander to garnish

In a small bowl, soak saffron threads in 4 tbsp. boiling water for 20 minutes.

Heat olive and sesame oils in a saucepan over medium-low heat and toast almond slices for 1-2 minutes. Remove with a slotted spoon and set aside. Add butter to the pan and heat until melted. Add onion, garlic and celery and cook for 1-2 minutes. Add rice and stir together to coat for 1-2 minutes. Add mushrooms, sultana, saffron with its soaking liquid and stock. Bring to a boil; then reduce heat to low. Cover pot and simmer for 25 to 30 minutes or until rice is tender. Stir in snow peas, coriander and the toasted almonds. Add salt and pepper to taste. Toss mixture together to mix well and fluff rice. Garnish with coriander sprigs to serve.