Vegetarian Spanish Paella
 
1/2 cup  long-grain brown rice
2 cup  vegetable stock
1/2 cup  basmati rice or short grain rice
1 Tbsp  olive oil
1 large  [spanish] yellow onion, chopped
2 clove  garlic, crushed, peeled, minced
1 medium  red pepper, cored, seeded, chopped
1 medium  green pepper, cored, seeded, chopped
1/2 cup  sliced button mushrooms
1-1/2 cup  cubed eggplant
1/2 cup  sliced black olives
1 tsp  sea salt
1/2 tsp  black pepper
1/2 tsp  ground cumin
1 lb.  tomatoes, coarsely chopped
 
combine brown rice and stock in large saucepan. bring to boil, then reduce 
to simmer and cook, covered, about 10 minutes. add basmati rice and cook 
for an additional 30 minutes. preheat oven to 400 f. while rice is 
cooking, heat oil in a large, oven-proof skillet, add chopped onion, red 
pepper, green pepper, mushrooms, eggplant, olives, salt, pepper, and 
cumin. saute until peppers are tender (about 5 minutes). about 1 minute 
before peppers are ready, add garlic and stir in well. stir tomatoes and 
rice mixture into vegetables and bake in 400 f oven for about 10 minutes. 
 
 
-- 
(ID: 9910) Mirror: rec.food.recipes: Wed, Nov 19, 2003


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