Yield: 4 servings
|1 tablespoon||Olive oil|
|1 cup||Thinly sliced leeks or coarsely chopped|
|1½ teaspoon||Minced garlic|
|1 tablespoon||Instant stock powder|
|½ teaspoon||Saffron threads|
|\N \N||Up to 3/4 teaspoon; or to taste|
|1¼ cup||Extra-long-grain white rice|
|1 cup||Diced carrots|
|1 cup||Frozen peas; defrosted,|
|\N \N||OR 1 1/2 cups sliced defrosted artichoke|
|1 cup||Frozen corn; defrosted|
|1¾ cup||Cooked red kidney beans|
|\N \N||OR 15-ounces canned red kidney beans; drained|
|\N \N||(rinsed if nonorganic)|
|½ cup||Diced roasted red pepper|
|\N \N||Freshly ground black pepper to taste|
|¼ cup||Toasted sliced almonds; for garnish|
Makes 4 servings. Prep: about 10 minutes. Cooking: about 20 minutes, plus 2 minutes standing.
Picture perfect-with its saffron-golden rice, mahogany kidney beans, and bright green peas-this elegant vegetarian version of paella s a great dsh to serve company. Don't feel daunted by the length of the ingredients list, because the dish is actually very easy to assemble.
Using leeks instead of onions gives the dish a memorable flavor boost. A green salad tossed with Very Versatile Vinaigrette makes a good accompaniment to the paella.
Heat the oil in a large heavy saucepan. Saute the leeks and garlic over medium heat for 1 minute, stirring frequently Stir in the water, stock powder, saffron, and salt, rubbing the saffron between your fingers to release its flavor as you add it. Bring to a boil. Stir in the rice and carrots. Cover, reduce the heat, and simmer for 18 minutes.
Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the rice. Cover and remove from the heat. Let sit until the rice is tender and the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and additional salt if needed. Stir well. Transfer to a serving bowl and sprinkle with the almonds (if using).
Recipe by: Lorna Sass' Short-Cut Vegetarian Converted by MM_Buster v2.0l.