Lorna Sass' Short-Cut Vegetarian

[Guest guest]

I'm really enjoying this cookbook and am finding many recipes that we will

like, including this one. It looks really easy to fix and I usually have

all the ingredients in the house, except for the saffron threads which I

have never used.

 

 

* Exported from MasterCook *

 

Paella Vegetariana

 

Recipe By : Lorna Sass' Short-Cut Vegetarian

Serving Size : 4 Preparation Time :0:10

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup thinly sliced leeks or coarsely chopped

onions

1 1/2 teaspoons minced garlic

2 1/4 cups water

1 tablespoon instant stock powder

1/2 teaspoon saffron threads

1/2 teaspoon salt

up to 3/4 teaspoon, or to taste

1 1/4 cups extra-long-grain white rice

1 cup diced carrots

1 cup frozen peas -- defrosted,

OR 1 1/2 cups sliced defrosted artichoke

hearts

1 cup frozen corn -- defrosted

1 3/4 cups cooked red kidney beans

OR 15-ounces canned red kidney beans -- drained

(rinsed if nonorganic)

1/2 cup diced roasted red pepper

Freshly ground black pepper to taste

1/4 cup toasted sliced almonds -- for garnish

(optional)

 

Makes 4 servings. Prep: about 10 minutes. Cooking: about 20 minutes, plus

2 minutes standing.

 

Picture perfect-with its saffron-golden rice, mahogany kidney beans, and

bright green peas-this elegant vegetarian version of paella s a great dsh

to serve company. Don't feel daunted by the length of the ingredients

list, because the dish is actually very easy to assemble.

 

Using leeks instead of onions gives the dish a memorable flavor boost. A

green salad tossed with Very Versatile Vinaigrette makes a good

accompaniment to the paella.

 

Heat the oil in a large heavy saucepan. Saute the leeks and garlic over

medium heat for 1 minute, stirring frequently Stir in the water, stock

powder, saffron, and salt, rubbing the saffron between your fingers to

release its flavor as you add it. Bring to a boil. Stir in the rice and

carrots. Cover, reduce the heat, and simmer for 18 minutes.

 

Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the

rice. Cover and remove from the heat. Let sit until the rice is tender

and the vegetables are thoroughly heated, about 2 minutes. Add pepper to

taste and additional salt if needed. Stir well. Transfer to a serving

bowl and sprinkle with the almonds (if using).

 

Converted by MC_Buster.

 

 

 

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schuller