| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
New, Vegtime5 |
12 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Fennel bulb; bulb chopped |
| 5 |
lg |
Clov garlic; minced |
| 2 |
c |
Arborio rice |
| 1 |
|
14.5 oz can vegetable broth |
| 1 |
|
16 oz can stewed tomatoes; undrained |
| 1 |
c |
Dry vermouth |
| 2 |
ts |
Dried thyme |
| 1/2 |
ts |
Saffron threads |
| 1/4 |
ts |
Cayenne |
| 1 |
|
14 oz can artichoke hearts; drain/cut in 1/2" |
|
|
; pc |
| 1 |
lg |
Seeded yellow bell pepper; cut in 1" pieces |
| 1 |
|
10 oz pkg sugar snap peas; frozen & unthawed |
| 1/4 |
c |
Fresh cilantro; chopped |
INSTRUCTIONS
Heat oil in dutch oven over medium heat. Add onion, fennel and garlic; cook
5 minutes, stirring frequently. Stir in rice; cook 1 minute. Add broth,
tomatoes, vermouth, thyme, saffron and cayenne; bring to boil. Stir in
artichoke hearts and bell pepper; return to boil. Cover; simmer over low
heat 20 minutes or until most of the liquid is absorbed.
Stir in sugar snap peas; cover and continue to simmer 2 minutes. Let stand
covered 5 minutes or until liquid is absorbed (at this point, paella may be
cooled, covered and refrigerated up to 24 hours before serving. Reheat
until hot, adding add'l vegetable broth or water as necessary.)
Transfer to chafing dish or warming dish; sprinkle with cilantro and
reserved chopped fennel fronds. Makes 12 servings, 4 grams of fat per 1 cup
serving. |
Recipe by: December 1996 Vegetarian Times
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