Yield: 8 Servings
|1||Red pepper (diced)|
|1 cup||Of beans; chopped into small strips|
|1½ cup||Uncooked rice|
|2 cups||Vegetable stock|
|1 can||(440-gm) tomatoes|
|¼ cup||Lemon juice|
|3||Strands saffron; more or less|
|Some paprika (I just throw in quite a bit)|
|1 can||(440-gm) artichoke hearts (I buy them in water)|
|Some olives (I use a handful of chopped black ones; which I also buy in water)|
|1||Handful fresh parsely|
Date: Fri, 24 May 1996 11:50:44 +0930 From: Kirsten.Andrews@... (Kirsten Andrews) As promised a while ago, here is the recipe for my vegetable paella. "Fry" 1 onion, 2 cloves of garlic and 4 sticks of celery in a pan until the onion is clear, add 1 red and 1 green pepper (diced) and 1 cup of beans, chopped into small strips. Add 1 and ½ cups of uncooked rice with 2 cups of vegetable stock. Let simmer for 3-4 minutes Add 1 440gm can of tomatoes, ¼/ cup of lemon juice, a couple of strands of saffron, some paprika (I just throw in quite a bit),1 440 gm can of artichoke hearts (I buy them in water) and some olives (I use a handful of chopped black ones, which I also buy in water.) Allow to cook on a relatively high temperature, covered for 15-20 minutes.
There should be lots of liquid at the beginning of this period, which will allow the rice to cook. Use the texture of the rice as a guide. I use a plain organic brown rice, which seems to work, although basmati rice was the type recommended in the original recipe.
Before serving, add a handful of fresh parsely and stir. Serve with wedges of lemon (and a good bottle of red wine!) Sorry for being so general, but I have adapted it quite a bit from the original recipe and this is how I made it last night. One of the key benefits is that non vegetarians don't notice the lack of m**t.
FATFREE DIGEST V96 #146
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .