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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Arroz de la huerta, the Spanish name of this dish, translates rather poetically as “rice from the vegetable garden.” Fresh artichokes are a common addition, but we keep our version easy and accessible and use fresh vegetables that are easier to prep: alliums, tomatoes, cauliflower and baby spinach. Saffron lends a golden hue to the grains and suffuses it with an aroma and flavor that is so very Spanish. We like the deeper, richer taste of the rice made with chicken broth but if you wish to keep the dish vegetarian, vegetable broth works perfectly well.
tablespoons extra-virgin olive oil
medium yellow onion, chopped
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