Vegetarian Paella

* *Brown Rice, long grain, .5 cup (remove)
* Indian, Aromatic Basmati Rice, aprox 3/4 cup, .67 serving (remove)
* *Kitchen Basics Vegetable Stock (8oz), 2 serving (remove)
* Olive Oil, 1 tbsp (remove)
* Onions, raw, 1 large (remove)
* Garlic, 2 clove (remove)
* Yellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia) (remove)
* Mushrooms, fresh, .5 cup, pieces or slices (remove)
* Eggplant, fresh, 1.5 cup, cubes (remove)
* Zucchini, 1 cup, sliced (remove)
* Stewed Tomatoes, 2 cup (remove)

Bring brown rice and vegetable stock to a boil, reduce to a simmer, and cook 10 minutes. Add basmati rice, cook for 30 minutes more. Preheat oven to 400 F. In a cast-iron, heat the olive oil and saute the onion, peppers, mushrooms, garlic, eggplant, and zucchini. Add 1 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin and cook for about 5 minutes. Add the tomatoes and rice. Bake for 10 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user KTLUND99.