Spanish Vagetable Paella

Try this Spanish Vagetable Paella recipe, or contribute your own. "Bell pepper" and "Vegetables" are two of the tags cooks chose for Spanish Vagetable Paella.

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Ingredients

Ready in 1 hours
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Original recipe makes 1 Servings

1 To 4 tb

Cloves garlic -- minced

Sprigs

Black or green olives -- cut

Chopped small

1 Red bell pepper -- chopped

To tasted

1 cDry brown rice *or* Basmati

Rice -- optional

Instead of)

Sea salt and cayenne pepper

1 md/lg

In half

1/2 tsChopped fesh parsley

2 To3

2 Vegetable bouillon cubes

(350-450g)marinated tofu

Onion -- chopped small

Chopped

olive oil

10 To 16

Chopped small

Lemon wedges and parsley

(may be added to rice -- or

1 smGreen bell pepper --

Small

2 Tomatoes

1/2 tsPowdered saffron OR -- 1g

Saffron strands

2 cMushrooms -- sliced

Tamari or miso added

10 To16 oz

1/2 smZucchini, quartered --

1/4 cBroth/tomato juice or water

Spanish Vagetable Paella Preparation

Cook the rice and prepare the marinated tofu. In a large skillet or wok, heat the oil and saute the onion and garlic until slightly tender. Then add all the vegetables except the tomatoes and saute until the vegetables are tender but still a bit crispy or firm. Then add the tomatoes, bouillon cubes, liquid and spices and saute 2-3 minutes more. Be sure to break up the cubes in the mixture. Then add the cooked rice and mix everything together for 30-60 minutes, then serve garnished with lemon wedges and parsley sprigs. Recipe By : BuktiMukti File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip