{img. credit: Kitchen Experiments}This week's featured recipe is another vegetarian option that packs a good variety of veggies and an explosion of flavor. I simply love Paella (a spanish rice dish), and paella is easily adaptable so you can saute some shrimp or chicken and it makes a complete meal!
This vegetarian Paella is a fantastically simple and tasty recipe from Kitchen Experiments:
"Vegetarian Paella:
3 tablespoon of olive oil + 1 teaspoon olive oil
1/2 cup arborio rice
1/2 cup long grain rice
1 bay leaf
1 onion, chopped finely
3 cloves of garlic minced + 1 clove garlic, crushed
1/2 medium carrot, halved and sliced
1 cup of green beans, cut into 1 inch length
1 medium zucchini, halved and sliced
1/2 red pepper, cut into 1 inch slices
1 large tomato, diced
1/4 cup of spinach, chopped (use frozen ones)
1 3/4 cups of vegetable broth
Spices:
1 tsp paprika powder
1 tsp coriander powder
1/2 teaspoon worth of saffron (can be substituted with turmeric powder)
1/2 teaspoon whole cumin
1/2 teaspoon salt (or to taste)
pepper to taste
Method:
Use a pan with a lid instead of a pot for this recipe. It works much better, in my opinion :)
1. Rinse rice with water to clean and drain properly.
2. In a pan, heat up 1 teaspoon of olive oil under medium heat and toss in a clove of crushed garlic. Add rice into the pan and saute until the rice become dry and grains are slightly translucent. This will take about 8-10 minutes. Pour the rice out into a bowl for later and discard the garlic.
3. Using the same pan, add 3 tablespoon of olive oil and saute the onions, garlic, bay leaf and carrot until they are soft. Add the zucchini, peppers and green beans in and saute for another 2 minutes.
4. Add rice into the vegetable mixture as well as all the spices. Stir until all is well combined.
5. Now is time to add in your vegetable broth - let the pan come to a slight simmer, and cover it with the lid. Let it cook under medium heat for 10 minutes and quickly toss in your frozen spinach, then turn off the heat and let the pan sit for another 15-20 minutes. Do Not Open The Lid. <---- this makes sure that the all moisture and flavor is absorbed completely into the rice. After 15-20 minutes, stir the rice and serve hot." (Thanks Elaine!)
This vegetarian Paella is a fantastically simple and tasty recipe from Kitchen Experiments:
"Vegetarian Paella:
3 tablespoon of olive oil + 1 teaspoon olive oil
1/2 cup arborio rice
1/2 cup long grain rice
1 bay leaf
1 onion, chopped finely
3 cloves of garlic minced + 1 clove garlic, crushed
1/2 medium carrot, halved and sliced
1 cup of green beans, cut into 1 inch length
1 medium zucchini, halved and sliced
1/2 red pepper, cut into 1 inch slices
1 large tomato, diced
1/4 cup of spinach, chopped (use frozen ones)
1 3/4 cups of vegetable broth
Spices:
1 tsp paprika powder
1 tsp coriander powder
1/2 teaspoon worth of saffron (can be substituted with turmeric powder)
1/2 teaspoon whole cumin
1/2 teaspoon salt (or to taste)
pepper to taste
Method:
Use a pan with a lid instead of a pot for this recipe. It works much better, in my opinion :)
1. Rinse rice with water to clean and drain properly.
2. In a pan, heat up 1 teaspoon of olive oil under medium heat and toss in a clove of crushed garlic. Add rice into the pan and saute until the rice become dry and grains are slightly translucent. This will take about 8-10 minutes. Pour the rice out into a bowl for later and discard the garlic.
3. Using the same pan, add 3 tablespoon of olive oil and saute the onions, garlic, bay leaf and carrot until they are soft. Add the zucchini, peppers and green beans in and saute for another 2 minutes.
4. Add rice into the vegetable mixture as well as all the spices. Stir until all is well combined.
5. Now is time to add in your vegetable broth - let the pan come to a slight simmer, and cover it with the lid. Let it cook under medium heat for 10 minutes and quickly toss in your frozen spinach, then turn off the heat and let the pan sit for another 15-20 minutes. Do Not Open The Lid. <---- this makes sure that the all moisture and flavor is absorbed completely into the rice. After 15-20 minutes, stir the rice and serve hot." (Thanks Elaine!)
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