Ingredients

1 medium yellow squash
1 medium green capsicum
5-6 black olives, pitted
5-6 green olives, pitted
1 medium carrot, finely chopped
2-3 artichoke hearts
1½ cups short grained rice
1 tbsp olive oil + for drizzling
1 medium onion, sliced
6-7 garlic cloves, sliced
1 medium tomato, finely chopped
3 cups vegetable stock
A pinch saffron
1 tbsp Veeba Marinara Pasta & Pizza Sauce
3-4 fresh flat leaf parsley sprigs + for garnishing
Salt to taste
Mixed bell curls for garnishing

Method

1. Heat olive oil in a non-stick pan.
2. Cut the yellow squash and capsicum into triangles and add to the pan. Add black and green olives, carrot, onion and garlic, sauté lightly.
3. Roughly chop artichokes and add. Mix and sauté well.
4. Add tomato, mix and sauté for a minute. Add vegetable stock and saffron, stir and simmer for 2 minutes.
5. Add Veeba Marinara Pasta & Pizza Sauce and stir. Add rice, mix and cook till done.
6. Chop parsley sprigs and add along with salt.Mix well and let it get heated through.
7. Garnish with mixed pepper curls and flat leaf parsley sprigs, drizzle some olive oil and serve hot.