Spanich Rice with Aioli Mayonnaise

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SPANISH RICE WITH AIOLI MAYONNAISE

 

From " Vegetarian Cooking for Everyone " by Deborah Madison

Serves 4 as a main dish, 5 as a side dish

 

Stock:

 

1 large onion, coarsely chopped

1 tablespoon olive oil

2 tablespoons tomato paste

7 cups water, divided

1 head garlic, outer skin removed

1 teaspoon fennel seeds

2 teaspoons sweet paprika

1/4 teaspoon turmeric

1 teaspoon salt

 

Rice:

 

3 tablespoons olive oil

1 large onion, diced

1 medium red bell pepper, stemmed, seeded and diced

10 sun-dried tomatoes (reconstituted dry or drained oil-packed), cut into strips

1 large clove garlic, peeled and minced

2 teaspoons sweet paprika

1 teaspoon turmeric

Pinch red pepper flakes

1 1/2 cups Arborio rice

1/4 cup finely chopped parsley

Freshly ground black pepper to taste

 

Mayonnaise:

 

1/2 cup light mayonnaise (vegan - such as Veganaise)

1 medium clove garlic, peeled and forced through a press

1/2 teaspoon Dijon mustard

1 tablespoon lemon juice

 

To prepare the stock:

Sauté the onion in 1 tablespoon oil until partly browned, then add

tomato paste and 1 cup water. Scrape up the juices from the bottom of

the pot. Then add remaining 6 cups water, whole head garlic, fennel

seeds, paprika, turmeric and salt. Bring to a boil, reduce the heat

and simmer, partly covered, 25 minutes. Remove garlic head and set

aside. Then strain stock, pressing on the solids. Add water if needed

to make 5 cups.

 

To prepare the rice:

Lightly oil a shallow casserole dish which is about 12 inches in

diameter; set aside. Preheat oven to 350 degrees. Heat 3 tablespoons

olive oil in a wide pot set over medium heat. Add the onion, bell

pepper and dried tomatoes; cook, stirring occasionally, until onion

is browned, about 15 to 20 minutes. Add the garlic, paprika,

turmeric, pepper flakes and rice, stirring until the rice is coated.

Pour in the strained stock, stirring well. Cook, uncovered, over

medium heat 10 minutes, stirring occasionally. Transfer rice to the

prepared casserole dish and put the reserved head of garlic in the

center. Cover and place on the middle oven rack. Bake 25 minutes.

Remove from the oven and let stand, covered, 10 minutes.

 

To prepare the aioli mayonnaise:

Stir together the mayonnaise, pressed garlic, Dijon and lemon juice.

Refrigerate until ready to serve. Serve a little of the aioli on top

of each serving of rice.