| 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 Converted by MM_Buster v2.0n.
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