365 Ways to Cook Vegetarian--Quick Brown Rice Paella

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Quick Brown Rice Paella

 

Recipe By :365 Ways to Cook Vegetarian, Kitty Morse

Serving Size : 4 Preparation Time :0:05

Categories : 365 Ways to Cook Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup olive oil

2 medium onions -- finely diced

4 cloves garlic -- minced

1 10 oz package frozen peas and carrots -- thawed

1 1/2 cups instant brown rice

1 14.5 oz can vegetable broth

4 saffron threads

2 teaspoons turmeric

1 large red bell pepper -- cut into 1/4 " strips

1/2 pound mushrooms -- sliced

2 medium zucchini -- cleaned

1 pound asparagus spears -- trimmed

1 15 oz can artichoke quarters -- drained

1/2 teaspoon pepper

 

In a large flameproof casserole, heat 2 tablespoons of olive oil over

medium-high heat. Add onions and cook, stirring occasionally, until

golden, 4-5 minutes. Stir in 2 minced garlic cloves and peas and

carrots. Cook 2 minutes. Stir in rice, 1 3/4 cups broth, saffron, and

turmeric. Bring to a simmer, cover, and reduce heat to medium-low.

Cook until rice is tender, 10 minutes. Remove from heat and set aside,

covered, to keep warm.

 

Meanwhile, in a large frying pan, heat 2 tablespoons of olive oil and 2

minced garlic cloves over medium heat. Add red pepper strips and cook,

stirring occasionally, until softened, 3-5 minutes. With a slotted

spoon, transfer pepper strips to a plate. In the same pan, cook

mushrooms, stirring gently, until they have given up their juices, 3-4

minutes. With a slotted spoon, transfer mushrooms to another plate.

 

 

Trim zucchini and cut in half crosswise. Then cut lengthwise into

slices 1/4 " thick. Add remaining olive oil to pan and heat over

medium-high heat. Cook zucchini, stirring occasionally, until lightly

browned, 4-5 minutes. With a slotted spoon, transfer cooked zucchini to

a plate. In same pan, add remaining 1/4 cup broth and steam asparagus,

covered, until crisp tender, 3-5 minutes. Transfer to a small plate.

In the same pan, cook artichoke hearts, stirring occasionally, until

heated through, 2-3 minutes. Set aside.

 

Keep rice in cooking vessel. Arrange cooked vegetables attractively on

top. Spoon any vegetable juices over. Sprinkle with pepper. Serve

immediately.

 

S(ISBN):

" 0-06-016958-3 "

Copyright:

" 1994 "

 

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Per serving: 608 Calories (kcal); 23g Total Fat; (32% calories from

fat); 15g Protein; 91g Carbohydrate; 1mg Cholesterol; 751mg Sodium

Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 2367 0 0 0 0 0 0 0 0 0