Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Vegetarian >> Paella 01

Print this Recipe    Paella 01

Ybor City Vegetable Paella

1 medium eggplant
1 medium onion, diced
1/3 cup olive oil
1/2 lb fresh mushrooms, cut in half
2 small zucchini, cut into 3/4-inch pieces
6 cups water
16 oz package converted rice
9 oz package frozen artichoke hearts, thawed
2 medium tomatoes, cut into 3/4-inch pieces
3/4 tsp salt
1/2 tsp treads of saffron, crushed
1/4 tsp pepper
15 oz can garbanzo beans (chick-peas), drained
10 oz package frozen English peas
3 oz jar pimiento-stuffed olives, drained

Cut eggplant in half lengthwise; cut each half crosswise in 1/2-inch
thick slices. Set aside. Saute onion in oil in a large ovenproof
Dutch oven over medium-high heat, stirring constantly, 3 minutes
or until tender. Add mushrooms and zucchini, and cook 4 minutes,
stirring occasionally.

Add reserved eggplant, and cook 3 minutes or until eggplant is
crisp-tender, stirring frequently. Add water and next 6 ingredients;
stir well. Bring to a boil; place pan in oven. Bake, uncovered,
at 350F for 50 minutes or until rice is tender and liquid is
absorbed. Stir in garbanzo beans, peas and olives. Cover and bake
an additional 15 minutes or until thoroughly heated. Serve
immediately.

Yield: 8 Servings

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.