Update my dinner status, I'm making this tonight.
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Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 c Thinly sliced leeks or
- 1 tb Instant stock powder
- 1/2 ts Saffron threads
- Up to 3/4 teaspoon; or to
- 1 1/4 c Extra-long-grain white rice
- 1 c Diced carrots
- 1 c Frozen peas; defrosted,
- OR 1 1/2 cups sliced
- Hearts
- 1 c Frozen corn; defrosted
- 1 3/4 c Cooked red kidney beans
- OR 15-ounces canned red
- (rinsed if nonorganic)
- 1/2 c Diced roasted red pepper
- 1/4 c Toasted sliced almonds; for
- (optional)
- 1/2 ts Salt
- Freshly ground black pepper
- 1 1/2 ts Minced garlic
- Onions
- 2 1/4 c Water
- 1 tb Olive oil
Preparation
Makes 4 servings. Prep: about 10 minutes. Cooking: about 20 minutes, plus 2 minutes standing. Picture perfect-with its saffron-golden rice, mahogany kidney beans, and bright green peas-this elegant vegetarian version of paella s a great dsh to serve company. Dont feel daunted by the length of the ingredients list, because the dish is actually very easy to assemble. Using leeks instead of onions gives the dish a memorable flavor boost. A green salad tossed with Very Versatile Vinaigrette makes a good accompaniment to the paella. Heat the oil in a large heavy saucepan. Saute the leeks and garlic over medium heat for 1 minute, stirring frequently Stir in the water, stock powder, saffron, and salt, rubbing the saffron between your fingers to release its flavor as you add it. Bring to a boil. Stir in the rice and carrots. Cover, reduce the heat, and simmer for 18 minutes. Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the rice. Cover and remove from the heat. Let sit until the rice is tender and the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and additional salt if needed. Stir well. Transfer to a serving bowl and sprinkle with the almonds (if using). Recipe by: Lorna Sass Short-Cut Vegetarian Converted by MM_Buster v2.0l.
