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Paella Vegetariana

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CATEGORY CUISINE TAG YIELD
Grains Vegetarian Veg08 4 servings

INGREDIENTS

1 tb Olive oil
1 c Thinly sliced leeks or coarsely chopped
Onions
1 1/2 ts Minced garlic
2 1/4 c Water
1 tb Instant stock powder
1/2 ts Saffron threads
1/2 ts Salt
Up to 3/4 teaspoon; or to taste
1 1/4 c Extra-long-grain white rice
1 c Diced carrots
1 c Frozen peas; defrosted,
OR 1 1/2 cups sliced defrosted artichoke
Hearts
1 c Frozen corn; defrosted
1 3/4 c Cooked red kidney beans
OR 15-ounces canned red kidney beans; drained
(rinsed if nonorganic)
1/2 c Diced roasted red pepper
Freshly ground black pepper to taste
1/4 c Toasted sliced almonds; for garnish
(optional)

INSTRUCTIONS

Makes 4 servings. Prep: about 10 minutes. Cooking: about 20 minutes, plus 2
minutes standing.
Picture perfect-with its saffron-golden rice, mahogany kidney beans, and
bright green peas-this elegant vegetarian version of paella s a great dsh
to serve company. Don't feel daunted by the length of the ingredients list,
because the dish is actually very easy to assemble.
Using leeks instead of onions gives the dish a memorable flavor boost. A
green salad tossed with Very Versatile Vinaigrette makes a good
accompaniment to the paella.
Heat the oil in a large heavy saucepan. Saute the leeks and garlic over
medium heat for 1 minute, stirring frequently Stir in the water, stock
powder, saffron, and salt, rubbing the saffron between your fingers to
release its flavor as you add it. Bring to a boil. Stir in the rice and
carrots. Cover, reduce the heat, and simmer for 18 minutes.
Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the
rice. Cover and remove from the heat. Let sit until the rice is tender and
the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste
and additional salt if needed. Stir well. Transfer to a serving bowl and
sprinkle with the almonds (if using).
Recipe by: Lorna Sass' Short-Cut Vegetarian
Converted by MM_Buster v2.0l.

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