Vegetarian PaellaSubmitted by: ALIRA54
IntroductionThis recipe is a combination of several that I found This recipe is a combination of several that I found
2 tsp olive oil
2 tsp chopped garlic
1/3 cup arborio rice
1/3 cup basmati (long grain) rice
1.5 cup chopped onion (1 medium to large)
1 bay leaf
1.5 cup green pepper sliced (1 medium)
1.5 cup yellow pepper sliced (1 medium)
1.5 cup red pepper sliced (1 medium)
2 cups sliced carrots
1 cup sliced zucchini (1 medium)
1 can artichoke bottoms, sliced (about 6 pieces)
1 can diced tomatoes
1/2 cup vegetable bouillon
1 tsp paprika powder
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp saffron (can substitute turmeric)
salt and pepper to taste
Clean and chop vegetables.
Rinse rice thoroughly (if needed). Saute in 1 tsp olive oil with 1 tsp of garlic for 8-10 minutes until the rice is dry and the grains are slightly translucent. Pour the rice into a bowl and set aside for later.
Add 1 tsp of olive oil to the pan and saute onions, carrots, and bay leaf until soft. Add peppers and zucchini and saute until they begin to soften. Add the rice, can of diced tomatoes with their juice, vegetable bouillon, and spices.Stir until well combined and then bring the mixture to a simmer. Cover and cook for 10 minutes on medium heat, then turn off the heat and let the pan sit with its cover on for another 15-20 minutes. The liquid should be completely absorbed. If not, cook uncovered for another 5 minutes or so. Stir in sliced artichoke bottoms.
Makes 9 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user ALIRA54.