Title: 30-min: pepper corn paella - vegetarian dish
 Categories: Vegetables, Main dish, Vegetarian
      Yield: 4 Servings
 
      1 tb Vegetable oil
      1    Onion, chopped
      2    Garlic cloves, minced
      1 c  Short-grain rice
    1/4 ts Turmeric
      2 c  Vegetable stock, warm
    1/4 ts Salt
    1/4 ts Pepper
      1    Sweet red pepper
      1    Sweet green pepper
      2    Plum tomatoes
  1 1/2 c  Corn kernels
           Fresh parsley, chopped
 
  In large nonstick skillet or paella pan, heat oil over medium heat;
  cook onion, garlic, rice and turmeric for 4 minutes or until onion is
  softened. Stir in stock, salt and pepper; bring to boil. Reduce heat,
  cover and simmer for 10 minutes.
  
  Meanwhile, cut green and red peppers in half lengthwise; remove core
  and membranes. Cut in half crosswise; cut lengthwise into strips.
  Core and chop tomatoes. Stir peppers and tomatoes into pan; cook,
  covered, for 15 minutes or until rice is almost tender.
  
  Stir in corn; cook, covered for about 5 minutes or until liquid has
  evaporated.
  
  Garnish with parsley.
  
  Serve with a crusty roll and crunchy-crisp marinated salad.
  
  4 servings for $5.23CDN [Aug 95]
  
  Per Serving: about 365 calories, 7 g protein,  g fat,
       61 g  carbohydrate,