Side Pannel
Chunky Vegetable Paella
Chunky Vegetable Paella
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetarian, Vegetables
Ingredients List
- 1 Eggplant, cut into thick
- --chunks
- 6 tb Olive oil
- 1 lg Onion, thickly sliced
- 3 Garlic cloves, crushed
- 1 Yellow bell pepper, sliced
- 1 Red bell pepper, sliced
- 2 ts Paprika
- 1 1/4 c Risotto rice
- 2 1/2 c Stock
- 1 lb Fresh tomatoes, skinned and
- --chopped
- 4 oz Sliced mushrooms
- 1/2 c Cut green beans
- 14 oz Can chick-peas
- Large pinch of saffron-
- --strands
Directions
Steep the saffron in 3 tb hot water. sprinkle the eggplant with salt, let
drain in a colander for 30 minutes, then rinse and dry.
In a large paella or frying pan, heat the oil and fry the onion, garlic,
peppers and eggplant for about 5 minutes, stirring occasionally. Sprinkle
in the paprika and stir again.
Mix in the rice, then pour in the stock, tomatoes, saffron, and seasoning.
Bring to a boil, then simmer the mixture for about 15 minutes, uncovered,
shaking the pan frequently and stirring from time to time.
drain in a colander for 30 minutes, then rinse and dry.
In a large paella or frying pan, heat the oil and fry the onion, garlic,
peppers and eggplant for about 5 minutes, stirring occasionally. Sprinkle
in the paprika and stir again.
Mix in the rice, then pour in the stock, tomatoes, saffron, and seasoning.
Bring to a boil, then simmer the mixture for about 15 minutes, uncovered,
shaking the pan frequently and stirring from time to time.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
