INGREDIENTS

INSTRUCTIONS

Date: Fri, 24 May 1996 11:50:44 +0930
From: Kirsten.Andrews@macmailgate.Levels.UniSA.Edu.Au (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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