| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Eastwest2 |
4 |
servings |
INGREDIENTS
|
|
Olive oil; to cook |
| 4 |
c |
Basmati rice |
| 5 |
lg |
Shallots; minced |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced ginger -; (heaping) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
tb |
Tumeric |
| 6 |
c |
Vegetable stock |
| 4 |
c |
Mixed grilled vegetables in 1/2" dice |
|
|
=== BASIL-TOMATO SLAW === |
| 1 |
bn |
Thai basil -; (2 cups picked leaves) |
| 3 |
|
Heirloom tomatoes; julienned |
|
|
(different types and colors if possible) |
| 1 |
|
Red onion; sliced |
| 1 |
|
Jalepeño; minced |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
tb |
Chinese black vinegar |
| 1/4 |
c |
Extra-virgin olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: One zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, and
1 fennel bulb, sliced 1/4-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@krypto.net"
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
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