30-min pepper corn paella - vegetarian dish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 1 | cup | Short-grain rice |
| ¼ | teaspoon | Turmeric |
| 2 | cups | Vegetable stock, warm |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Sweet red pepper | |
| 1 | Sweet green pepper | |
| 2 | Plum tomatoes | |
| 1½ | cup | Corn kernels |
| Fresh parsley, chopped | ||
Directions
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 [-=PAM=-] PA_Meadows@...
Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 21:56:31 UT