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Pepper corn paella - vegetarian dish
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| Artist: |
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| Categories: |
Cereals, Corn, Entrees, Spanish, Vegetables, Vegetarian, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Vegetable oil | | 1
| | Onion, chopped | | 2
| | Garlic cloves, minced | | 1
| cup | Short-grain rice | | 1/4
| tsp | Turmeric | | 2
| cup | Vegetable stock, warm | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| | Sweet red pepper | | 1
| | Sweet green pepper | | 2
| | Plum tomatoes | | 1 1/2
| cup | Corn kernels | | | Fresh parsley, chopped |
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Procedures:
| 1 | In large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 minutes or until onion is softened. | | 2 | Stir in stock, salt and pepper; bring to boil. | | 3 | Reduce heat, cover and simmer for 10 minutes. | | 4 | Meanwhile, cut green and red peppers in half lengthwise; remove core and membranes. | | 5 | Cut in half crosswise; cut lengthwise into strips. | | 6 | Core and chop tomatoes. | | 7 | Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender. | | 8 | Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated. | | 9 | Garnish with parsley. | | 10 | Serve with a crusty roll and crunchy-crisp marinated salad. | | 11 | 4 servings for $5.23cdn [aug 95] per serving: about 365 calories, 7 g protein, g fat, 61 g carbohydrate, |
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