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Vegetable Paella
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Ingredients (use vegan versions):
- 2 tablespoons olive oil
- 2 onions chopped
- 5 garlic cloves, crushed
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 4 ripe tomatoes, peeled and chopped
- 2 cups long grain rice
- 4 cups vegetable stock (page 20)
- 1/2 cup dry vegan white wine
- 1 teaspoon saffron threads
- 1/2 cup green beans, cut into 1/2-inch pieces
- 2 16oz. cans garbanzo beans, drained
- 1 cup frozen peas
- 1/2 black olives
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
Directions:
*Not only is paella the name of the food, but it is also the
name of the vessel in which the food is prepared. In lieu
of a paella pan, a frying pan or Dutch oven will do.
In a large pot, in the oil, sauté the onions, garlic, and
bell peppers for about 5 minutes. Add the tomatoes, rice, 1
cup of the stock, and the vegan white wine. Cook slowly,
uncovered, over medium heat until the liquid is mostly
absorbed. Add the remaining 3 cups of stock, saffron, green
beans, garbanzo beans, peas, olives, paprika, and salt and
pepper. Cook for 20 to 30 minutes.
Serves: 4
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