"Paella is the inspiration for this baked red rice dish. The simple, quick stock and the stewing of the onions are essential for the rice's deep flavor, but this is a comfortable, puttering sort of dish. Serve with a bowl of heady Garlic Mayonnaise." Vegetarian Cooking for Everyone

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Name: Baked Spanish Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 large onion coarsley chopped; 1 tbs olive oil; 2 tbs tomato paste; 1 tsp fennel seeds; 1 head garlic outer skin removed; 2 tsp sweet paprika; 1/4 tsp turmeric; 1 1/2 tps salt; 1 large onion diced; 10 sun-dried tomatoes dry or drained oil-packed, snipped into strips; 3 cloves garlic chopped; 3 tbs chopped parsley plus extra for garnish; 2 tsp sweet paprika; 1 tsp turmeric; 1/4 cup olive oil (preferably a fruity Spanish oil); pinch red pepper flakes; 2 pinches saffron steeped in 2 tbs hot water; salt and freshly ground pepper; 1 1/2 cups Valencia or Arborio rice

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INGREDIENTS

1 large onion ; coarsley chopped
1 tbs olive oil
2 tbs tomato paste
1 tsp fennel seeds
1 head garlic ; outer skin removed
2 tsp sweet paprika
1/4 tsp turmeric
1 1/2 tps salt
1 large onion ; diced
10 sun-dried tomatoes ; dry or drained oil-packed, snipped into strips
3 cloves garlic ; chopped
3 tbs chopped parsley ; plus extra for garnish
2 tsp sweet paprika
1 tsp turmeric
1/4 cup olive oil ; (preferably a fruity Spanish oil)
pinch red pepper flakes
2 pinches saffron ; steeped in 2 tbs hot water
salt and freshly ground pepper
1 1/2 cups Valencia or Arborio rice

INSTRUCTIONS

FOR THE STOCK saute onion in the oil in a saucepan until partly browned, then add the tomato paste and 1 cup water. Scrape up the juices from the bottom of the pot and break up the tomato paste. Add the remaining ingredients plus 6 cups water, bring to a boil, then simmer, partially covered, for 25 minutes. Set aside the garlic, then strain, pressing out as much of the broth as you can. Add teh water if needed to make 5 cups liquid.

FOR THE RICE heat the oil in a wide soup pot over medium heat. Add teh onion and tomatoes, lower the heat, and cook, stirring every so often, until the onion is browned. 20-30 minutes. Meanwhile, while it's cooking heat the stock and lightly oil a shallow earthenware casserole about 12 inches across. Preheat the oven to 350 F.

Add the chopped garlic, seasonings, 1/2 tsp salt, and the rice to the browned onion. Stir to coat the rice, then raise the heat to medium, add the stock and cook, stirring occasionally, for 10 minutes. Transfer the mixture to the casserole, nestling the reserved head of garlic in the center. Bake for 25 minutes or until the rice is tender. Remove the casserole, cover it with a cloth, and let stand for 10 minutes. Garnish with the parsley and serve.

Variation with vegetables: Add 2 cups of the following to the rice when you add it to the onions--tiny cauliflower florets, diced roasted red peppers, chopped fennel (use the stalks in the stock), or peas.

NOTES

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Baked Spanish Rice

1 large onion coarsley chopped
1 tbs olive oil
2 tbs tomato paste
1 tsp fennel seeds
1 head garlic outer skin removed
2 tsp sweet paprika
1/4 tsp turmeric
1 1/2 tps salt
1 large onion diced
10 sun-dried tomatoes dry or drained oil-packed, snipped into strips
3 cloves garlic chopped
3 tbs chopped parsley plus extra for garnish
2 tsp sweet paprika
1 tsp turmeric
1/4 cup olive oil (preferably a fruity Spanish oil)
 pinch red pepper flakes
2 pinches saffron steeped in 2 tbs hot water
 salt and freshly ground pepper
1 1/2 cups Valencia or Arborio rice

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Nutrition

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Serving Size: 1 Serving (185g)
Recipe Makes: 4 Servings

Calories: 379
Calories from Fat: 44 (12%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 1031.2mg		36 %
Potassium 483.8mg		13 %
Total Carbohydrate 75.3g		22 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 71.7g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 379

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