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Vegetarian Paella

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Duffey

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Here's a very good recipe using alot of summer vegetables. I had never bought saffron before, and I was shocked at the price, but the small amount I purchased has made about 8 different batches.

Adapted from the recipezaar.com website, this recipe omits the usual chicken, sausage and fish.


1 onion
2 garlic cloves
1 pinch saffron
1 medium eggplant
3 tablespoons olive oil
1 red bell pepper
1 yellow pepper
2 teaspoons paprika
8 ounches Arborio rice
2 1/2 cups vegetable broth
1 (19-ounce) can diced tomatoes
Salt and pepper
1 cup mushrooms
1 cup green beans
1 (19-ounce) can chickpeas, rinsed and drained

Pour 3 tablespoons water over saffron and set aside.
Cut eggplant into large chunks, sprinkle with salt, and stand in a colander for 30 minutes. Rinse and drain.
Chop onion, crush garlic and chop peppers and saute in oil along with the eggplant for 5 minutes. Sprinkle with paprika and toss. Stir in rice, then stock, tomatoes, saffron and salt and pepper to taste. Bring to a boil and simmer 15 minutes, uncovered, stirring frequently. Slice mushrooms, cut green beans into segments, and fold into paella along with the chickpeas. Cook 15 minutes longer and serve.
 

Bina

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These types of recipes are nice because certain items can be swapped. I would swap the mushrooms for some Shrimp.
:) YUMMO
 

nngbwh

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These types of recipes are nice because certain items can be swapped. I would swap the mushrooms for some Shrimp.
:) YUMMO
No way. Swap mushrooms for shrimp ? It won't be called a Vegetarian Paella.
 

Eva

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Sounds good to me, with mushroom and shrimp!

Thanks for sharing, Mary. Will try it soon. :)
 

Bina

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Did you see the Martha Stewart show where she, and her chef, make and cook a huge seafood paella
on a monster sized outdoor grill?
 

njean

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Looks like a keeper! I wish I had had this last year......had loads of eggplants! I'd probably throw in some chopped up zucchini too!

Question: I'm not sure I know what Arborio rice is??
 

Bina

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Norma, in this dish it's very safe to use a medium length converted white rice.
Avoid the sticky short grain rice, and the overly long cooking brown rice.
 

Duffey

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Looks like a keeper! I wish I had had this last year......had loads of eggplants! I'd probably throw in some chopped up zucchini too!

Question: I'm not sure I know what Arborio rice is??
I didn't know what it was either, Norma, but they had it at Wal-Mart. It cooks up into a "bigger" rice . . . reminded me sort of like pasta. (Like my grammar?):biggrin2:
 

Luana

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I didn't know what it was either, Norma, but they had it at Wal-Mart. It cooks up into a "bigger" rice . . . reminded me sort of like pasta. (Like my grammar?):biggrin2:
Orzo, is a small pasta that has a similar shape to rice, but puffs up a bit more. It's also cooked like pasta, in more water than it will absorb and drained, not like rice which is cooked in the amount of water it needs to absorb, and not drained.

Aborio rice is a short-grain rice from Italy that has more starch than regular rice and is used to make risotto. Don't substitute aborio rice for a recipe calling for regular rice and don't try to make risotto without aborio rice. It's that right tool for the right job kind of thing. :wink2:
 
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