Paella primavera

Yield: 6 Servings

Measure Ingredient
2½ cup Water
1 teaspoon Turmeric
1 cup Basmati rice
1 tablespoon Olive oil
1 medium Red onion; diced
1 cup Celery; sliced
2 \N Carrots; thinly sliced
1 large Broccoli; cut into florets
½ medium Red bell pepper; diced
½ medium Green bell pepper; diced
2 \N Cl Garlic; minced
1 large Tomato; diced
1 cup Peas, frozen
¼ teaspoon Cayenne
½ teaspoon Coarse salt
2 tablespoons Capers; for garnish
12 \N Black olives; sliced, for ga

Recipe by: Philadelphia Inquirer, 12/4/94 Preparation Time: 1:00 Place 2 to 2½ cups water (check instructions on rice package) and turmeric in a saucepan; bring to a boil over high heat. Add rice, stir and cover tightly. Reduce heat to very low and simmer about 45 minutes. Don't peek. You do not want to allow any steam to escape or your rice won't be fluffy (rice can be made ahead).

Meanwhile, heat the oil in a large nonstick skillet over medium heat.

Add the onion, celery, carrots, broccoli, peppers, and garlic. Saute until onions exude liquid and vegetables begin to soften, about 4 minutes. Add tomato and peas; cook until heated through.

Add cooked rice and about 2 tbsp water to prevent sticking. Cook 3 to 4 minutes or until vegetables are tender and rice is heated through.

Season with cayenne and salt. Server on individual serving plates and garnish with capers and olives.

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