1 tbsp. Meijer Classic olive oil (NuVal® Score: 11)
2 garlic cloves, minced (NuVal® Score: 91)
2 cups chopped Spanish onion (NuVal® Score: 93)
1 cup chopped celery (NuVal® Score: 96)
¾ cup red bell pepper, seeded and thinly sliced (NuVal® Score: 96)
¾ cup green bell pepper, seeded and thinly sliced (NuVal® Score: 96)
¼ tsp. McCormick® spanish saffron or McCormick® ground turmeric
2 cups basmati rice
3 cups low-sodium vegetable broth
1 cup no-salt-added diced tomatoes, undrained
2 cups chopped kale or Swiss chard
1 cup chickpeas, rinsed and drained
1 cup frozen green peas, thawed
1 cup quartered artichoke hearts, drained (NuVal® Score: 18)
1 tbsp. lemon juice lemon wedges, to garnish
1. In a large nonstick skillet with a tight-fitting lid heat oil over medium-high heat. Add garlic, onion, celery, bell peppers and saffron; sauté 3 minutes or until softened. Add rice; sauté 1 minute to combine and lightly toast the rice.
2. Add broth and tomatoes; bring to boiling. Reduce heat to low; simmer, covered, 25 minutes or until liquid is absorbed.
3. Stir kale, chickpeas, peas, artichoke hearts and lemon juice into rice. Cook, covered, 10 minutes. Season with freshly ground pepper to taste, garnish with lemon wedges, and serve warm.
Per serving: 280 calories, 2.5g fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 57g carbohydrate, 5g fiber, 7g protein
steve Petusevsky, a graduate of the Culinary Institute of America, is a widely published food journalist. He has written for magazines such as Cooking Light, Vegetarian Times and Fine Cooking.