12 oz. Green Giant® Riced Veggie Cauliflower Risotto Medley
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 teaspoon paprika
2 pinched saffron threads or 1 teaspoon turmeric
1/4 cup vegetable stock
3 cups Roasted Vegetables, cut into cubes (a combo of your favorite eggplant, butternut squash, zucchini, yellow squash or peppers)
2 tablespoons Olive oil
1/2 cups frozen peas
1/4 cup parsley, chopped
Tossed cubed vegetables in olive oil, then pour onto a cookie sheet and bake for 10 minutes in a preheated oven at 400 degrees. Set aside.
Heat oil in a large skillet over medium heat. Add onion and sauté until softened, then add garlic. Cook until lightly golden browned.
Stir in Green Giant® Riced Veggie Cauliflower Risotto Medley, then add spices and stock.
Stir in the roasted veggies, sauté all together for about 5 minutes.
Add parsley, and cook through.
Serve
