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.
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