30-min: pepper corn paella - vegetarian

Categories
Vegetable
Yield
4 Servings
MeasureIngredient
1 tablespoon Vegetable oil
Onion; chopped
Garlic cloves; minced
1 cup Short-grain rice
¼ teaspoon Turmeric
2 cups Vegetable stock; warm
¼ teaspoon Salt
¼ teaspoon Pepper
Sweet red pepper
Sweet green pepper
Plum tomatoes
1½ cup Corn kernels

Fresh parsley, chopped

In large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 minutes or until onion is softened.

Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10 minutes.

Meanwhile, cut green and red peppers in half lengthwise; remove core and membranes. Cut in half crosswise; cut lengthwise into strips. Core and chop tomatoes. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender. Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated.

Garnish with parsley.

Serve with a crusty roll and crunchy-crisp marinated salad.

4 servings for $5.23CDN [Aug 95] Per Serving: about 365 calories, 7 g protein, g fat, 61 g carbohydrate, Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen From: Paul A. Meadows

Date: Fri, 21 Jun 1996 16:52:21 -0500 From: awilson@...

MM-Recipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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