* Exported from MasterCook * Quick Brown Rice Paella Recipe By : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size : 4 Preparation Time :0:05
Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method
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1/3 cup olive oil
2 medium onions -- finely diced
4 cloves garlic -- minced
1 10 oz packag frozen peas and carrots -- thawed
1 1/2 cups instant brown rice
1 14.5 oz can vegetable broth
4 saffron threads
2 teaspoons turmeric
1 large red bell pepper -- cut into 1/4" strips
1/2 pound mushrooms -- sliced
2 medium zucchini -- cleaned
1 pound asparagus spears -- trimmed
1 15 oz can artichoke quarters -- drained
1/2 teaspoon pepperIn a large flameproof casserole, heat 2 tablespoons of olive oil
over medium-high heat. Add onions and cook, stirring occasionally,
until golden, 4-5 minutes. Stir in 2 minced garlic cloves and peas
and carrots. Cook 2 minutes. Stir in rice, 1 3/4 cups broth,
saffron, and turmeric. Bring to a simmer, cover, and reduce heat to
medium-low. Cook until rice is tender, 10 minutes. Remove from heat
and set aside, covered, to keep warm. Meanwhile, in a large frying pan, heat 2 tablespoons of olive oil
and 2 minced garlic cloves over medium heat. Add red pepper strips
and cook, stirring occasionally, until softened, 3-5 minutes. With
a slotted spoon, transfer pepper strips to a plate. In the same
pan, cook mushrooms, stirring gently, until they have given up
their juices, 3-4 minutes. With a slotted spoon, transfer mushrooms
to another plate. Trim zucchini and cut in half crosswise. Then cut lengthwise into
slices 1/4" thick. Add remaining olive oil to pan and heat over
medium-high heat. Cook zucchini, stirring occasionally, until
lightly browned, 4-5 minutes. With a slotted spoon, transfer
cooked zucchini to a plate. In same pan, add remaining 1/4 cup
broth and steam asparagus, covered, until crisp tender, 3-5 minutes.
Transfer to a small plate. In the same pan, cook artichoke hearts,
stirring occasionally, until heated through, 2-3 minutes. Set aside. Keep rice in cooking vessel. Arrange cooked vegetables attractively
on top. Spoon any vegetable juices over. Sprinkle with pepper.
Serve immediately. Posted on FareShare 1-2000 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - Per serving: 608 Calories (kcal); 23g Total Fat; (32% calories from
fat); 15g Protein; 91g Carbohydrate; 1mg Cholesterol; 751mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates - - - - - - - - - - - - - - - - - -
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