Guest guest Posted March 24, 1999 Report Share Posted March 24, 1999 * Exported from MasterCook * Artichoke & Kidney Bean Paella Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans Vegan Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium onion -- chopped 2 cloves garlic -- minced 1 14.5 oz. can vegetable broth 1 cup uncooked long-grain rice 1 cup frozen peas 1/2 teaspoon ground turmeric (or 1/8 tsp. saffron) 3 drops red pepper sauce 1 15 oz can dark red kidney beans -- rinsed & drained 1 6 oz. jar marinated artichoke hearts -- drained Heat oil in a 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3-4 minutes, stirring frequently, until crisp-tender. Stir in broth and rice. Heat to boiling and then reduce heat. Cover and simmer 15 minutes. Stir in remaining ingredients. Cook uncovered 5-10 more minutes, stirring occasionally, until rice and peas are tender. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Vegetable Paella Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans Quick & Easy Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 cup chopped onion 1 teaspoon minced garlic 1 1/2 cups uncooked rice 3 cups vegetable broth 2 10 oz pkgs frozen chopped spinach -- thawed & drained 1 15 oz can chopped tomatoes 3/4 teaspoon paprika 1 15 oz can black beans -- rinsed & drained 1/2 cup canned or frozen peas Lightly spray a large saucepan or skillet with cooking spray and heat over medium-high heat. Add bell pepper, onion, and garlic, and cook until vegetables are soft. Add rice, broth, spinach, tomatoes, and paprika. Increase heat to high, bring mixture to a boil, and reduce heat to low. Cover and simmer 15 minutes, add beans and peas, cover, and cook 5 more minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Paella Recipe By : Jump Up and Kiss Me/pg132/tpogue Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chestnuts -- dried 3 whole arbol chiles, or other dry hot chili 3 tablespoons olive oil -- extra virgin 1 large yellow onion -- diced 1 medium red bell pepper -- diced 1 medium green bell pepper -- diced 5 large garlic clove -- minced 1 1/2 cups arborio rice 3 large plum tomatoes -- peeled and chopped -- and seeded 2 teaspoons fennel seed 1 teaspoon oregano -- dried 1 teaspoon basil -- dried 1 teaspoon salt 1 teaspoon pepper -- black 3 cups vegetable stock 1 cup water 1/4 cup red wine 1 teaspoon saffron threads 14 ounces artichoke hearts -- drained and chopped 1 cup olives -- without pimiento 1 cup peas parsley -- chopped lemon zest -- for garnish Cover the chestnuts with warm water and soak at least one hour, then drain and chop. In a large skillet over medium high heat, toast the whole arbol chiles 1 to 2 minutes, turning often until they are fragrant and the skin color deepens. Do not burn. Transfer to a cutting board to cool. Remove the stem end and with a sharp pair of kitchen shears coarsely cut up the chile skins. Set aside with the seeds. Add 2 tablespoons of the olive oil to the skillet, then add the onion nd bell peppers. Saute until the onion is soft and golden, about 6 to 9 minutes. Add garlic and saute 1 minute more. Transfer the mixture to a plate or bowl. Reduce heat to medium, and add the remaining 2 tablespoon of oil and the rice to the skillet, stirring until the grains begin to turn golden, about 3 to 7 minutes. Slowly add the onion and bell pepper mixture back into the skillet with the rice. Add the tomatoes, fennel, oregano, basil, salt and black pepper. In a separate bowl, combine the stock with the water and wine. Add 2 cups of the liquid to the mixture in the skillet. Stir the saffron into the skillet. Add the arbol chile and seeds to the paella. Simmer, stirring often, uncovered until most of the liquid has evaporated, about 10 to 12 minutes. Add an addition 1 cup liquid and simmer 8 to 10 minutes. Add an additional 1 cup liquid and the chestnuts. Simmer an additional 10 minutes, or until the liquid is more than half reduced and the rice is cooked but not soft and mushy. Add the artichoke hearts, olives, and peas. Stir gently to blend and heat through, about 2 to 3 minutes. Remove skillet from the heat and cover with a lid or foil and allow to steam about 15 minutes to further blend the flavors. Garnish with parsley and lemon zest. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwest Vegetable Paella Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans Vegan Mexican/Southwestern Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium onion -- chopped 1 medium green pepper -- cut into 1 " pieces 2 cloves garlic -- minced 1 cup long-grain white rice -- uncooked 1 14 1/2oz can vegetable broth 1 10 oz can diced tomatoes w/green chiles 1/4 teaspoon turmeric 1/4 teaspoon red pepper 1 15 oz can black beans -- rinsed & drained 1 11 oz can whole kernel corn -- drained In a large skillet, heat olive oil and cook onion, green pepper, and garlic till tender (4-5 mins). Add rice, vegetable broth, tomatoes, & spices. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Stir in black beans and corn, cover, and cook an additional 5 mins. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Vegetable Paella Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans Vegan Mexican/Southwestern Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus -- cut into 2 " pieces 3 cups broccoli florets 2 tablespoons olive oil 1 cup red bell pepper -- chopped 1 1/4 cups zucchini -- chopped 1/2 cup onion -- chopped 4 cups cooked brown or white long-grain rice 2 cups tomatoes -- chopped & seeded 3/4 teaspoon salt 1/2 teaspoon saffron threads or 1/4 tsp ground turmeric 2 15 oz. cans garbanzo beans -- rinsed & drained 1 10 pkg. frozen peas -- thawed Cook asparagus and broccoli florets in enough boiling water to cover in a 2-qt. saucepan, about 4 minutes or until crisp-tender; drain. Heat oil in a 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini, and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Paella Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Salt 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 -----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. Rose Elliot, " The Complete Vegetarian Cuisine " - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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