Short Cut Vegetarian

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* Exported from MasterCook *

 

Paella Vegetariana

 

Recipe By : Short Cut Vegetarian

Serving Size : 4 Preparation Time :0:10

Categories : " Post " Beans

Rice

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 cup thinly sliced leeks OR

coarsely chopped onion

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 or more to taste

1 1/4 cups extra-long grain white rice

1 cup diced carrots

1 cup frozen peas -- defrosted

OR 1 cup artichoke hearts

1 cup frozen corn -- defrosted

1 15 oz can kidney beans -- rinsed & drained

1/2 cup diced roasted red pepper

freshly ground pepper to taste

1/4 cup sliced almonds for garnish -- optional

 

Heat 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 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 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).

 

 

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