Vegetable paella with saffron and curry - bon appetit

Yield: 4 servings

Measure Ingredient
4 \N Zucchini, halved lengthwise, cut into 1/3 inch-thick slices
2 smalls Japanese eggplants, cut crosswise into 1/2-inch wide slices
1 tablespoon Plus 1/4 C olive oil
7 teaspoons Minced garlic
1 teaspoon Grated orange peel
½ teaspoon Curry powder
2 \N Red bell peppers, coarsely chopped
½ \N Red onion, coarsely chopped
1 tablespoon Chopped fresh rosemary OR
1 teaspoon Dried
2 cups Arborio rice* or medium- grain rice
6 cups (or more) canned vegetable broth
1 teaspoon Saffron threads
½ teaspoon Dried crushed red pepper
½ cup Frozen artichoke hearts, thawed
½ cup Pimiento-stuffed green olives, halved
¾ cup Chopped green onions
½ cup Fresh or frozen peas
½ cup Chopped fresh parsley
4 \N Lime wedges

Combine zucchini, eggplants, 1 T oil, 2 t garlic, orange peel and curry in bowl. Let stand 2 hours.

Heat ¼ C oil in heavy Dutch oven over medium heat. Add bell peppers, red onion, rosemary and 5 t garlic; saute 2 minutes. Add rice; stir 2 minutes. Add eggplant mixture, 6 C broth, saffron and dried red pepper; bring to boil. Reduce heat; simmer 10 minutes. Add artichokes and olives; simmer until rice is creamy but still firm, stirring often and adding more broth if dry, about 10 minutes. Add green onions and peas; cook 3 minutes, stirring often. Season with salt and pepper. Add parsley. Serve with lime.

*Arborio, an Italian short-grain rice, is available at Italian markets.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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