Vegetarian paella
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Vegetarian paella
Last updated 6/12/2012 12:51:49 AM. Recipe ID 13462. Report a problem with this recipe.
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      Title: Vegetarian paella
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
    1/4 c  Olive oil
  1 1/4 c  Long-grain brown rice
      1 lg Onion; peeled and sliced
      2 lg Garlic cloves; crushed
      1 pn Saffron strands
      3 c  Light Vegetable Stock
           -(generous measure) OR water
    1/2    Lemon; thinly pared rind,
           - cut into thin shreds
           Freshly ground black pepper
      1 lb Washed and trimmed leeks
           - cut into 1-inch lengths
    1/4 c  Frozen peas
    1/4 c  Black olives, or more

MMMMM-------------------------TO GARNISH------------------------------
           Parsley; chopped
  Heat the oil in a large, deep pan.  Add the long-grain brown rice and
  onion slices and stir until the rice is coated and begins to turn
  opaque. Add the garlic, saffron, stock or wate, lemon rind and salt
  and pepper. Mix well, then bring to a boil. Mix again, to distribute
  the saffron coloring. Arrange the vegetables and olives attractively
  on top of the rice. Bring to a boil.  Cover with a lid or foil and
  simmer for 45 minutes. Sprinkle with parsley and serve straight from
  the pan. May be served with blanched almonds, slivered Brazil nuts or
  whole cashew nuts- separately, in a bowl - for people to help
  themselves to if they like. Variation: VEGETARIAN PAELLA WITH
  ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks. Very
  tender baby artichokes can simply be quartered; otherwise cut the
  leaves and choke from the artichokes, then halve or quarter the
  artichoke bottoms. Garnish with artichoke leaves.

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Recipe ID 13462 (Apr 03, 2005)

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