| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
|
4 |
servings |
INGREDIENTS
| 2 |
|
Cloves garlic; (crushed) |
| 1 |
lg |
Onion; sliced |
| 4 |
|
Celery sticks; sliced |
| 1 |
ts |
Paprika |
| 1 |
|
Red bell pepper; cored, seeded and cut into squares, (Personally, I prefer strips). |
| 1 |
|
Green bell pepper; cored, seeded and cut into squares, (Personally, I prefer strips). |
| 1 |
|
Yellow bell pepper; cored, seeded and cut into squares, (Personally, I prefer strips). |
| 1 |
c |
Whole green beans |
| 1 3/4 |
c |
Italian risotto rice; (Any fluffy rice will be OK.) |
| 1 |
cn |
(14 oz) peeled tomatoes |
| 2 |
|
Pinches saffron strands |
| 3 3/4 |
c |
Vegetable stock |
| 1 |
cn |
(14 oz) artichoke hearts; drained and halved (Make sure you buy the ones soaked in water not oil!) |
| 1 |
c |
Frozen peas |
| 1/2 |
c |
Pitted black olives; (The dish will be OK if you omit these because of their fat content. I prefer to buy them sliced.) |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Chopped parsely |
|
|
Salt and pepper to taste |
|
|
Lemon wedges and parsely to garnish |
INSTRUCTIONS
The recipe below does not appear to be in the archives but was posted to
the list by Kirsten Andrews in October 1995. It is a delicious paella that
my family has enjoyed several times.
Here is one of my favourite vegetarian recipes. I made is as part of a
vegetarian dinner for 12 SAD (Standard *Australian* Diet?) eaters and it
went down extremely well.
Paella is a classic Spanish dish, traditionally mixed with seafood. This
vegetarian version uses strong flavours like paprika, saffron, artichoke
hearts and olives to put the flavour back in.... :-)
1. Saute the garlic, onion and celery until the onion is transparent. Add
the paprika, capsicum and beans and saute for 2-3 minutes. Add the rice and
cook for 2 minutes, stirring constantly.
2. Add the tomatoes with their juice, saffron and stock and simmer gently
for 15-20 minutes, stirring frequently, until almost all of the liquid has
been absorbed. (This will cook the rice. Cover the dish if the rice isn't
cooking during this time.)
3. Add the remaining ingredients and heat gently for about 5 minutes.
Garnish with lemon wedges and parsley to serve.
Serves 4. This dish can be frozen - and is great the next day for lunch!
Posted to fatfree digest by "Bob Simmons" <bsimmons@compassnet.com> on Sep
7, 1998, converted by MM_Buster v2.0l.
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