Vegetarian Paella

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* Exported from MasterCook *

 

Vegetarian Paella

 

Recipe By : Star Tribune, 3/1/01

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water

1/2 teaspoon saffron

1/2 cup olive oil

6 cloves garlic -- finely diced

1 medium eggplant

cut into large cubes

1 large red pepper -- seeded

cored and diced

1 large green pepper -- seeded

cored and diced

1/2 pound green beans -- cleaned and trimmed

3/4 cup white beans

3 red beets -- peeled

and diced into 1/2-in. cubes -- about 3/4 c.

4 artichoke hearts

1 tomato -- seeded and diced

2 cups uncooked short-grain rice

Salt and freshly ground pepper -- to taste

1/8 teaspoon paprika

 

Makes 6 servings.

 

Note: For a richer flavor, substitute vegetable stock for water. From

" Culinaria Spain, " edited by Marion Trutter (Konemann, 488 pages, $39.95).

 

In a saucepan, bring water to simmer. Remove from heat and stir in saffron

(if threaded, crumble between fingers before adding to stock). Set aside.

 

Heat oil over medium heat in a paella pan. Briefly saute garlic, then add

eggplant, peppers, beans, beets, artichoke hearts and tomatoes and saute

until hot.

 

Add the saffron water, stir in rice then season with salt, pepper and

paprika. Boil for 10 minutes then reduce heat to medium low, cover with

aluminum foil, loosely crimp edges and simmer for 10 to 15 minutes, adding

additional 1/2 cup water if necessary. Remove from heat, rest paella for 2

minutes and serve.

 

Nutrition information per serving: Calories 580, Carbohydrates 89 g,

Protein 16 g, Fat 19 g, including sat. fat 3 g, Cholesterol 0 mg, Sodium

225 mg, Calcium 102 mg, Dietary fiber12 g. Diabetic exchanges per serving:

6 bread/ starch exch. and 4 fat exch.

 

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