Vegetable Paella

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Vegetable Paella Ingredients

2 Cloves garlic; (crushed)	2 Pinches saffron strands
1 lg Onion; sliced	3 3/4 c Vegetable stock
4 Celery sticks; sliced	1 cn (14 oz) artichoke hearts;
1 ts Paprika	1 c Frozen peas
1 Red bell pepper; cored,	1/2 c Pitted black olives; (The
1 Green bell pepper; cored,	1 tb Lemon juice
1 Yellow bell pepper; cored,	2 tb Chopped parsely
1 c Whole green beans	Salt and pepper to taste
1 3/4 c Italian risotto rice; (Any	Lemon wedges and parsely to
1 cn (14 oz) peeled tomatoes

Instructions for Vegetable Paella

The recipe below does not appear to be in the archives but was posted to the list by Kirsten Andrews in October 1995. It is a delicious paella that my family has enjoyed several times. Here is one of my favourite vegetarian recipes. I made is as part of a vegetarian dinner for 12 SAD (Standard *Australian* Diet?) eaters and it went down extremely well. Paella is a classic Spanish dish, traditionally mixed with seafood. This vegetarian version uses strong flavours like paprika, saffron, artichoke hearts and olives to put the flavour back in.... :-) 1. Saute the garlic, onion and celery until the onion is transparent. Add the paprika, capsicum and beans and saute for 2-3 minutes. Add the rice and cook for 2 minutes, stirring constantly. 2. Add the tomatoes with their juice, saffron and stock and simmer gently for 15-20 minutes, stirring frequently, until almost all of the liquid has been absorbed. (This will cook the rice. Cover the dish if the rice isnt cooking during this time.) 3. Add the remaining ingredients and heat gently for about 5 minutes. Garnish with lemon wedges and parsley to serve. Serves 4. This dish can be frozen - and is great the next day for lunch! Posted to fatfree digest by "Bob Simmons" on Sep 7, 1998, converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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