| 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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