|Assorted vegetables||3 Cup (48 tbs), quartered (Such As Trimmed Whole Baby Zucchini, Quartered Pattypan Squash, Quartered Sunburst Squash, Halved And Trimmed Baby Artichokes, Whole Baby Carrots, And French Long, Slender Green Beans, Stems Removed)|
|Olive oil||1 Tablespoon|
|Red onion||1 , cut into 1/4 inch wedges|
|Fennel bulb||1 , trimmed and cut into 1/4 inch wedges|
|Red bell pepper||1 , cut into 1/4 inch dice|
|Garlic||2 Clove (10 gm), minced|
|Basmati rice||1 1⁄2 Cup (24 tbs)|
|Vegetable stock/Vegetable broth||4 Cup (64 tbs)|
Blanch the baby vegetables until crisp-tender.
Drain and cool under cold running water.
In a large, deep, heavy skillet, warm the oil over medium heat.
Add the onion, fennel, bell pepper, and garlic and cook, stirring often, until tender.
Stir in the rice until coated with the oil.
Add the vegetable stock and the saffron.
Bring to a boil.
Reduce the heat, cover, and simmer for 10 minutes.
Add the blanched vegetables, cherry tomatoes, and herbs; cover and cook for 20 minutes, or until the vegetables are tender and the stock has been absorbed by the rice.