This Mediterranean favourite makes a great party dish for celebratory occasions or as a special weekend dinner for the whole family.
- ½ cup chopped red pepper
- 2 cloves garlic, minced
- 2 cups brown rice
- 1⅓ cups reduced-sodium chicken broth
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- 1 large pinch saffron
- 6 - 8 large prawns, deveined
- 1 cup frozen green peas
- 1 cup frozen carrots
- 8 - 10 mussels, scrubbed well
- Dill, for garnishing
- Lime wedges (optional)
Heat oil in a Corningware Retroflam pan over medium heat. Add onion, pepper and garlic and cook, stirring, 3 mins.
Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook 5 mins.
Stir in prawns, peas and carrots. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and rice is tender, for 5 mins or more.
Remove from heat and let rest, covered, until most of the liquid is absorbed, about 5 mins.
Sprinkle dill on top and serve with lime wedges, if desired.