Vegetable Paella
Rice, Zucchini, Japanese Eggplant, Red Bell Peppers, Artichoke Hearts, Green
Onions and Peas simmered in an Herb and Saffron stock
| servings: | 4 |
| type: | Entree |
| storage: | Refrigerator |
| categories: | Vegetarian, Vegan, Starches |
| 4 | zucchini, halved lengthwise / 1/3" thick slices |
| 2 | Japanese eggplants, cut crosswise / 1/2" w slices |
| 1/4 | cup olive oil |
| 2 | tablespoons olive oil |
| 7 | teaspoons garlic, minced |
| 1 | tablespoon orange peel, grated |
| 1/2 | teaspoon curry powder |
| 2 | red bell peppers, chopped coarsely |
| 1/2 | red onion, chopped coarsely |
| 1 | teaspoon rosemary, dried |
| 2 | cups Arborio rice, short or medium grain |
| 6 | cups vegetable broth, canned |
| 1/4 | teaspoon saffron threads |
| 1/2 | teaspoon red pepper, dried & crushed |
| 1/2 | cup artichoke hearts, frozen, thawed |
| 1/2 | cup green olives, halved |
| 3/4 | cup green onions, chopped |
| 1/2 | cup peas, (fresh or frozen) |
| salt and pepper, to taste | |
| 1/2 | cup fresh parsley, chopped |
| 4 | lime wedges |
Combine zucchini, eggplant, 1-tablespoon oil, 2 teaspoons garlic, orange peel and curry in a bowl. Let stand 2 hours.
Heat 1/4 cup oil in a heavy Dutch oven over medium heat. Add bell peppers, red onion, rosemary and 5 teas. Garlic; saute 2 minutes. Add rice; stir 2 minutes. Add eggplant mixture, 6 cups broth, saffron and dried red pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add artichokes and olives; simmer until rice is creamy, but still firm, stirring often and adding more broth if dry, about 10 minutes. Cool, stirring gently. Add green onions and peas. Season with salt and pepper. Add parsley. Store in refrigerator.
containers:
Two Rubbermaid #2 round containers (1-Qt)
reheating instructions:
Heat in microwave until heated throughout.
serving suggestions:
Crusty Bread