LINDA'S KITCHEN--Best Vegetable Paella

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* Exported from MasterCook *

 

Best Vegetable Paella

 

Recipe By :Linda's Kitchen, Linda McCartney

Serving Size : 4 Preparation Time :0:00

Categories : Linda's Kitchen (McCartney)

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons margarine

2 tablespoons vegetable oil

1 large mild onion -- chopped

2 cups long-grain rice

3 3/4 cups vegetable stock

1/8 teaspoon saffron strands -- (soaked in a little stock)

4 cloves garlic -- minced

1 cup frozen green peas -- thawed

2 canned pimientos -- chopped

OR 1 red bell pepper, chopped

6 ounces button mushrooms -- quartered

4 large tomatoes -- peeled & chopped

1/2 pound cooked or canned artichoke bottoms or

hearts -- halved

6 ounces snow peas -- steamed & sliced diagonally

1/2 cup sliced canned water chestnuts

sea salt & freshly ground pepper to taste

grated cheese for serving

 

Heat the margarine and oil in a large pan or wok. Add the chopped onion and

cook over gentle heat until soft and translucent, about 10 minutes. Add the

rice and cook over medium heat, stirring constantly, for a couple of minutes.

Then begin to add the stock, a little at a time, and simmer until each addition

is absorbed. After about 10 minutes, add the saffron and garlic. Continue

cooking for 5 minutes or until the rice is tender. Then stir in the rest of the

ingredients and stir until heated through. Check the seasoning.

Serve as soon as possible, with grated cheese.

 

 

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Per serving: 715 Calories (kcal); 18g Total Fat; (21% calories from fat); 19g

Protein; 122g Carbohydrate; 2mg Cholesterol; 1705mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 900042 0 0 0 0