| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Short-grain rice |
| 1/4 |
ts |
Turmeric |
| 2 |
c |
Vegetable stock, warm |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Sweet red pepper |
| 1 |
|
Sweet green pepper |
| 2 |
|
Plum tomatoes |
| 1 1/2 |
c |
Corn kernels |
|
|
Fresh parsley, chopped |
INSTRUCTIONS
In large nonstick skillet or paella pan, heat oil over medium heat; cook
onion, garlic, rice and turmeric for 4 minutes or until onion is softened.
Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and
simmer for 10 minutes.
Meanwhile, cut green and red peppers in half lengthwise; remove core and
membranes. Cut in half crosswise; cut lengthwise into strips. Core and chop
tomatoes. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes
or until rice is almost tender.
Stir in corn; cook, covered for about 5 minutes or until liquid has
evaporated.
Garnish with parsley.
Serve with a crusty roll and crunchy-crisp marinated salad.
4 servings for $5.23CDN [Aug 95]
Per Serving: about 365 calories, 7 g protein, g fat, 61 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers"
Recipe by Canadian Living Test Kitchen
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Posted to MM-Recipes Digest V3 #342
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Date: Sat, 14 Dec 96 21:56:31 UT
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