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LOCATION: Recipes >> Vegetarian >> Paella 02

Print this Recipe    Paella 02

Vegetable Paella
Yield: 6 to 8 servings

2 cups raw brown rice
6 cups Vegetable stock or water
2 onions, slice thin
4 cloves garlic, minced or put through a press
3 green peppers, seeded and sliced thin
2 tomatoes, sliced
1/4 cup olive oil
1/2 to 1 teaspoon salt
1 teaspoon saffron threads
1 bay leaf
2 cups cooked garbanzo beans (3/4 dried)
10 oz pkg frozen peas, thawed, or 2 cups fresh peas, briefly steamed

1 cup sliced black olives
8 pimentos, sliced
1/2 cup almonds, whole or cut in half
1 jar (6 ounces) artichoke hearts (optional)

Cook the rice in 3 cups of the stock or water until the stock is
absorbed.

In a large, heavy-bottomed skillet, wok, or flameproof casserole,
saute the onions, garlic, peppers, and tomatoes in the olive oil
until the onions are tender.

Stir in the rice, remaining stock or water, salt, saffron, bay
leaf, and garbanzos. Cover and cook over low heat until the water
is nearly absorbed, about 30 minutes. Add the peas, olives, and
pimentos; do not stir. Continue cooking, uncovered, until all the
water is absorbed.

Garnish with the almonds and/or artichoke hearts and serve.

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