Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Vegetable Paella

Grains - Rice - -

INGREDIENTS

1 oz / 30 g margarine
2 T vegetable oil
1 large Spanish onion, chopped
12 oz / 340 g long grain rice
1 1/2 pints / 900 ml vegetable stock
Large pinch of saffron strands soaked in a little stock
4 cloves garlic, chopped
6 oz / 175 g frozen peas, thawed
2 canned pimentos, chopped or 1 large fresh red pepper, skinned and chopped
6 oz / 175 g button mushrooms, quartered
4 large tomatoes, skinned and chopped (fresh or canned)
8 oz / 250 g cooked artichoke hearts, halved
6 oz / 175 g mangetout, steamed and sliced diagonally
4 oz / 125 g canned water chestnuts, drained and sliced
Sea salt and freshly ground black pepper

METHOD

Heat the margarine and oil in a large pan or wok. Add the chopped onion and cook over a gentle heat for about 10 minutes or until soft and translucent.

Add the rice and cook over moderate heat, stirring constantly, for a couple of minutes. Then begin to add stock, a little at a time and simmer until each addition is absorbed. After about 10 minutes, add the saffron and the garlic. Continue cooking for 5 minutes or so until the rice is tender. Then stir in the rest of ingredients and stir until heated through. Check the seasoning and serve.

posted by Mr Falafel

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