|
|
Vegetable
PaellaThis recipe is from Canadian Living's
Best Vegetarian Dishes, Ballantine Books, copyright Riki Dixon and is published
here with her permission:
- 1 tbsp olive
oil
- 1 large onion, chopped
- 1 sweet red pepper, thinly sliced
- 2
carrots, chopped
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups long-grain
rice
- 1/4 tsp crumbled saffron
- 3 cloves garlic, minced
- 3 cups
vegetable stock
- 1 cup cut(2-inch) green beans
- 1/4 cup chopped
sun-dried tomatoes
- 1/4 tsp each salt and pepper
- 1 cup cooked
chick-peas
- 1/2 cup frozen peas
- 2 tbsp lemon juice
- 4 hard-cooked
eggs
In large skillet, heat oil over medium heat; cook onion, red
pepper, carrots and mushrooms, stirring often, for 10 minutes or until starting
to brown. Add rice, saffron and garlic; cook, stirring, for 2
minutes.
Stir in stock, green beans,
tomatoes, salt and pepper; cover and simmer for about 17 minutes or until rice
is tender.
Stir in chick-peas, frozen peas
and lemon juice. Cut eggs into wedges; arrange over top. Cook, covered, for 1
to 2 minutes or until hot. Makes 4 servings.
|
|
|
|
