30-min pepper corn paella - vegetarian dish

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 \N Onion, chopped
2 \N Garlic cloves, minced
1 cup Short-grain rice
¼ teaspoon Turmeric
2 cups Vegetable stock, warm
¼ teaspoon Salt
¼ teaspoon Pepper
1 \N Sweet red pepper
1 \N Sweet green pepper
2 \N Plum tomatoes
1½ cup Corn kernels
\N \N 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 [-=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

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