1/4 cup olive oil
1 head garlic, crushed
2 medium onions, chopped
2 c California rice
4-5 c soup stock
1/4 kg cauliflower, divided into florets
1/2 c garbanzos, cooked
1-2 tsp curry powder
a pinch of saffron
salt and pepper, to taste
2 hard-boiled eggs, sliced
For the soup stock
Beef or Pork bones, or a combination
1 carrot, cut into 1-inch pieces
2 stalks celery, roughly chopped
1 large onion, quartered
1/2 tsp peppercorns
1. In a casserole, put all the soup stock ingredients together and add enough water (at least 6 cups) to cover. Simmer over low fire for 2 hours. Strain the broth.
2. In a paellera or a large, heavy skillet, heat the olive oil and sauté the garlic and onions. Add the rice and cook until it becomes opaque.
3. Add the soup stock. Arrange the cauliflower, broccoli, and garbanzos on top, sprinkle the curry powder and saffron, and season with salt and pepper. Cook the rice for about 20 minutes. Garnish with the sliced eggs. Makes 5 to 6 portions.