Gullah Vegetable Paella

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* Exported from MasterCook *

 

Gullah Vegetable Paella

 

Recipe By :Vertamae Grosvenor

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 small yellow onion

3 scallions

1/2 green bell pepper

2 cloves garlic

1/4 pound green beans

1 carrot

1/2 cup black beans -- canned & drained

10 saffron threads

~ (10 to 12 threads)

~ or turmeric for color only (flavor

inferior)

2 cups vegetable stock

~ (2 to 2 1/4 cups)

~ (my change from chicken -- vcb)

3 tablespoons vegetable oil

1 cup long-grain rice

Salt -- to taste

ground black pepper -- to taste

cayenne pepper -- to taste

1 cup green peas -- (fresh or frozen)

 

Chop the yellow onion and the scallions, including the tender green tops.

Seed and chop the bell pepper, and mince the garlic. Trim the ends of the

green beans and cut into 1-1/2 inch lengths. (To save time, use about 1-1/2

cups frozen cut-up green beans.) Peel the carrot and dice it. Rinse the

black beans and drain well. Crumble the saffron threads into 1/2 cup of the

stock.

 

Preheat an oven to 350 degrees F. In a heavy ovenproof saucepan over medium

heat, warm the vegetable oil. Add the yellow onion, bell pepper, and garlic

and saute until beginning to soften, just a few minutes.

 

Add the scallions and continue to saute for another minute. Then stir in the

carrot, green beans, and black beans and saute, stirring constantly, for 1

minute.

 

Add the rice and season with salt and black and cayenne peppers. Stir until

well combined. Pour in 1-1/2 cups of the chicken stock and the saffron and

its soaking water, raise the heat to high, and bring to a boil.

 

Remove from the heat, cover with a tight-fitting lid, and place in the oven.

Bake until the rice is tender and the liquid is absorbed, about 20 minutes.

If all of the liquid is gone and the rice is still not tender, sprinkle with

the remaining 1/4 cup stock, re-cover, and return to the oven until the rice

is cooked.

 

Remove from the oven and stir in the peas. Re-cover the pan and return to

the oven until the peas are tender, about 5 minutes.

 

Remove from the oven and let rest for 10 minutes before serving

 

 

ABOUT VERTAMAE GROSVENOR

Storyteller, poet, and culinary anthropologist Vertamae Grosvenor has been

exploring and sharing the roots of culinary culture for more than 25 years.

From her 1970 autobiographical cookbook, Vibration Cooking or the Travel

Notes of a Geechee Girl, to her 1996 James Beard Award for Seasonings, a

National Public Radio series of holiday specials about food and culture, she

has always known that stories are half the pleasure of good food.

 

Grosvenor learned to cook in the South Carolina low country, where the

people and the language are interchangeably called Geechee or Gullah. Her

career has consistently circled back to an exploration of how food carries

culture through different venues, acquiring new flavors and traditions along

the way.

 

Source:

" Black History Month, Low Country Recipes -- http://www.ricecafe.com/ "

S(Formatted for MasterCook by):

" Vicky; vcb1 "

Copyright:

" All Contents Copyright 2002 -- Rice Cafe "

 

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Per Serving (excluding unknown items): 504 Calories; 13g Fat (23.6% calories

from fat); 15g Protein; 82g Carbohydrate; 10g Dietary Fiber; 1mg

Cholesterol; 837mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 1/2

Vegetable; 2 1/2 Fat.

 

NOTES : " I was having some people over for dinner and intended to make a

paella. I fooled around, though, and by the time I got to the fish market,

it was closed. But because I believe that cooking is like jazz, that you can

always improvise, I went home, looked at my shelf, and came up with this

most delicious dish. And the meat eaters loved it, too. " -- Vertamae

Grosvenor

 

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