Grilled vegetarian paella with basil-tomato slaw

Yield: 4 servings

Measure Ingredient
\N \N Olive oil; to cook
4 cups Basmati rice
5 larges Shallots; minced
1 tablespoon Minced garlic
1 tablespoon Minced ginger -; (heaping)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
½ tablespoon Tumeric
6 cups Vegetable stock
4 cups Mixed grilled vegetables in 1/2\" dice
1 bunch Thai basil -; (2 cups picked leaves)
3 \N Heirloom tomatoes; julienned
\N \N (different types and colors if possible)
1 \N Red onion; sliced
1 \N JalepeƱo; minced
¼ cup Balsamic vinegar
1 tablespoon Chinese black vinegar
¼ cup Extra-virgin olive oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

* Note: One zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, and 1 fennel bulb, sliced ¼-inch thick and grilled with olive oil, salt and pepper.

In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth.

Fluff with a fork, re-check seasoning.

For the Basil-Tomato Slaw: In a bowl, combine everything and season. Check for flavor and set aside at room temperature.

For Plating: Serve the paella in the skillet drizzled with the slaw on top.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B32) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 1010 Calories (kcal); 23g Total Fat; (20% calories from fat); 26g Protein; 174g Carbohydrate; 4mg Cholesterol; 2563mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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