Paella for 30!!

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Anyone entertaining?! Here's a simple, yummy, BIG recipe. GV

 

 

WILD RICE AND VEGETABLE PAELLA FOR 30!

 

Recipe By: Vegetarian Times Vegetarian Entertaining

Serving Size: 30

 

Amount Measure Ingredient--Preparation Method

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1/2 cup Canola Oil

5 or 6 medium Yellow Onions, diced

5 or 6 medium Zucchini, diced

3 medium Eggplant, diced

8-10 cloves Garlic, minced

6 1/2 quarts Water or Vegetable Stock (approximately)

9 cups Long or Medium-Grain Brown Rice

3 cups Wild Rice

12 large Carrots

1/4 cup Oregano

3 TBS Dried Thyme Leaves

4 1/2 tsp Salt

4 1/2 tsp Pepper

1 TBS Ground Turmeric

6 cups Green Peas, fresh or frozen and thawed

 

Preheat the oven to 375 F.

 

In an extremely large saucepan, heat the oil over medium heat. Add the onions,

zucchini, eggplant, and garlic, and cook stirring frequently, until vegetables

are tender, about 10-15 minutes.

 

Stir in the water or stock, both rices, carrots, oregano, thyme, salt, pepper,

and turmeric, and bring to a simmer. Transfer the mixture to 2 or 3 large

casseroles or deep baking pans. Cover and bake for 40 minutes.

 

Remove the paella from the oven, fluff the rice with a fork, and stir in the

peas. Return to the oven and bake for 5 minutes more.

 

Remove the paella from the oven, fluff again, and let stand, covered for about

15 minutes. If serving for a buffet, transfer the paella to a steam table.

Keep warm and ready to serve.