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Vegetable Paella

This recipe is from Canadian Living's Best Vegetarian Dishes, Ballantine Books, copyright Riki Dixon and is published here with her permission. (Note: the web designer has added metric measurements.)

- 1 tbsp (15 ml) olive oil
- 1 large onion, chopped
- 1 sweet red pepper, thinly sliced
- 2 carrots, chopped
- 1 1/2 cups (360 ml) sliced mushrooms
- 1 1/2 cups (360 ml) long-grain rice
- 1/4 tsp (2 ml) crumbled saffron
- 3 cloves garlic, minced
- 3 cups (720 ml) vegetable stock
- 1 cup (240 ml) green beans, cut(2-inch or 5 cm)
- 1/4 cup (60 ml) sun-dried tomatoes, chopped
- 1/4 tsp (2 ml) each salt and pepper
- 1 cup (240 ml) cooked chickpeas
- 1/2 cup (120 ml) frozen peas
- 2 tbsp (30 ml) 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. Serves 6.