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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Cloves garlic crushed |
| 1 gross | onion sliced |
| 4 | Celery sticks; sliced |
| 1 Teelöffel | paprika |
| 1 | Red bell pepper; cored, seeded and cut into squares, (Personally, I prefer strips). |
| 1 | Green bell pepper; cored, seeded and cut into squares, (Personally, I prefer strips). |
| 1 | Yellow bell pepper; cored, seeded and cut into squares, (Personally, I prefer strips). |
| 1 Tasse | green beans whole |
| 1 3/4 Tasse | Italian risotto rice; (Any fluffy rice will be Ok.) |
| 1 Dose | (14 oz) peeled tomatoes |
| 2 | Pinches saffron strands |
| 3 3/4 Tasse | vegetable stock |
| 1 Dose | (14 oz) artichoke hearts; drained and halved (Make sure you buy the ones soaked in water not oil!) |
| 1 Tasse | peas frozen |
| 1/2 Tasse | Pitted black olives; (The dish will be Ok if you omit these because of their fat content. I prefer to buy them sliced.) |
| 1 Esslöffel | lemon juice |
| 2 Esslöffel | parsely chopped |
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