Name: Vegetable Paella #1
Ingredients: 1 Onion; 2 Cloves garlic; 4 Stalks celery; 1 Red pepper (diced); 1 Pepper (diced); 1 c Of beans; chopped into small strips; 1 1/2 c Uncooked rice; 2 c Vegetable stock; 1 cn (440-gm) tomatoes; 1/4 c Lemon juice; 3 Strands saffron; more or less; Some paprika (I just throw in quite a bit); 1 cn (440-gm) artichoke hearts (I buy them in water); Some olives (I use a handful of chopped black ones; which I also buy in water); 1 Handful fresh parsely; Lemon wedges

For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Rice	8	Servings

INGREDIENTS

1		Onion
2		Cloves garlic
4		Stalks celery
1		Red pepper (diced)
1		Pepper (diced)
1	c	Of beans; chopped into small strips
1 1/2	c	Uncooked rice
2	c	Vegetable stock
1	cn	(440-gm) tomatoes
1/4	c	Lemon juice
3		Strands saffron; more or less
		Some paprika (I just throw in quite a bit)
1	cn	(440-gm) artichoke hearts (I buy them in water)
		Some olives (I use a handful of chopped black ones; which I also buy in water)
1		Handful fresh parsely
		Lemon wedges

INSTRUCTIONS

Date: Fri, 24 May 1996 11:50:44 +0930
From: [email protected] (Kirsten Andrews)
As promised a while ago, here is the recipe for my vegetable paella.  "Fry"
1 onion, 2 cloves of garlic and 4 sticks of celery in a pan until the onion
is clear, add 1 red and 1 green pepper (diced) and 1 cup of beans, chopped
into small strips. Add 1 and 1/2 cups of uncooked rice with 2 cups of
vegetable stock. Let simmer for 3-4 minutes
Add 1 440gm can of tomatoes, 1/4/ cup of lemon juice, a couple of strands
of saffron, some paprika (I just throw in quite a bit),1 440 gm can of
artichoke hearts (I buy them in water) and some olives (I use a handful of
chopped black ones, which I also buy in water.) Allow to cook on a
relatively high temperature, covered for 15-20 minutes.
There should be lots of liquid at the beginning of this period, which will
allow the rice to cook. Use the texture of the rice as a guide. I use a
plain organic brown rice, which seems to work, although basmati rice was
the type recommended in the original recipe.
Before serving, add a handful of fresh parsely and stir. Serve with wedges
of lemon (and a good bottle of red wine!) Sorry for being so general, but I
have adapted it quite a bit from the original recipe and this is how I made
it last night. One of the key benefits is that non vegetarians don't notice
the lack of m**t.
FATFREE DIGEST V96 #146
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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