Vegetable
								Paella
This 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.