Vegetarian Paella
 
vegetable paella 
 
1 large  spanish onion, peeled, finely chopped
2 cup  long-grain white rice
4 cup  vegetable stock
1 large  pinch saffron
1 medium  carrot, peeled, sliced
2 medium  celery sticks, strings removed, sliced
8   plum tomatoes, quartered
1 medium  green bell pepper, cored, seeded, chopped
1 small  eggplant, cut into 1-inch chunks
1 medium  zucchini, cut into 1-inch chunks
10   garlic cloves, crushed, peeled, finely minced
3 Tbsp  olive oil
1 cup  fresh or frozen peas
  sea salt or salt, to taste
  freshly ground black pepper, to taste
 
in a large saucepan, cook the onion over a medium heat, stirring until 
translucent. stir in the rice and cook for a few more minutes. add the 
vegetable 
 
stock and saffron, bring to a boil, reduce heat; cover and simmer for 20 
minutes. remove from heat and set aside. in a separate pan, steam the 
carrot and celery until slightly tender, about 5 minutes. remove the 
celery and carrot, reserving the water. in a large bowl, toss the carrot, 
celery, tomatoes, bell peppers, eggplant, zucchini, garlic, olive oil, 
salt and pepper. transfer vegetables to a lightly greased baking sheet and 
place in the oven at 450*f (230*c). roast the vegetables until they are 
brown on the edges. remove from oven. reduce oven temperature to 400*f 
(205*c). meanwhile, in the same pan you steamed the carrot and celery, 
steam the peas until they are just tender. toss the roasted vegetables 
with the rice. stir in the peas. transfer mixture to a greased casserole 
dish. cover with aluminum foil and bake for 15 minutes. serve. 
 
-- 
(ID: 9908) Mirror: rec.food.recipes: Wed, Nov 19, 2003


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