| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Eastwest2 | 4 | Servings |
INGREDIENTS
| Olive oil, to cook | ||
| 4 | c | Basmati rice |
| 5 | Shallots, minced | |
| 1 | T | Minced garlic |
| 1 | T | Minced ginger -, heaping |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | T | Tumeric |
| 6 | c | Vegetable stock |
| 4 | c | Mixed grilled vegetables in |
| 1/2" dice | ||
| === BASIL-TOMATO SLAW === | ||
| 1 | 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 | T | 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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