Serves 4-6
Here's what you'll need to hunt-up:

2 cups of rice (Italian short or regular long)
3 tablespoons butter
3 tablespoons olive oil
1 onion - minced fine
1 red bell pepper - seeded, minced
8 cups vegetable stock
1/4 teaspoon turmeric
1 small can of Italian tomatoes
1 clove of garlic - squished
1/2 cup parmesan cheese
2 tablespoons fresh basil - chopped
Salt & pepper

Step #1: Put veggie stock and turmeric in a
large pot to boil. Turn oven to 350°F 190°C
In a large low sided sauté pan (10" 25cm
round) that can go in the oven:
Add: the garlic, olive oil, butter. Cook on low
flame - stir from time to time, for 2 minutes.
Then add the onion and red pepper and mix.
Cook 5 minutes more and add chopped
tomatoes & mix.

Step #2: Add the rice and stir with a wooden
spoon until all grains are coated with the mix.
Pour in the hot veggie stock, salt & pepper and
mix. Carefully put the pan in the oven. Bake
for 20 minutes. Sprinkle on parmesan cheese
and bake 5 more minutes.

To Serve: Carefully take pan out of oven -
make sure you're wearing oven mitts! Put
on a warmer and cover with a cotton dishtowel
(not a lid!)

T I P S
The rice should be creamy but not watery.
(test while it's still in the oven.) If you like,
when you add the parmesan cheese you
can also add some crisp-steamed veggies
like broccoli, asparagus, mushrooms - or just
serve them alongside or on top of the rice.