Vegetable Paella
JOCELYN
ingredients
- 4 Zucchini, halved lengthwise, cut into 1/3 inch slices
- 2 Small Japanese eggplants, cut crosswise into 1/2 inch wide slices
- 1 Tbsp plus 1/4 cup olive oil
- 7 Tsp minced garlic
- 1 Tsp grated orange peel
- 1/2 tsp curry powder
- 2 Red bell peppers, coarsely chopped
- 1/2 Red onion, coarsely chopped
- 1 Tbsp Chopped Fresh Rosemary or 1 tsp dried
- 2 Cups Arborio Rice or medium grain
- 6 Cups (or more) Vegetable broth
- 1 Tsp saffron threads
- 1/2 Tsp dried crushed red pepper
- 1/2 Cup frozen artichoke hearts, thawed
- 1/2 Pimiento-stuffed green olives-halved
- 3/4 Cup chopped green onions
- 1/2 Cup fresh or frozen peas
directions
- 1
Combine zucchini, eggplants, 1 Tbsp oil, 2 tsp garlic, orange peel, and curry in bowl, let stand 2 hours.
- 2
Heat 1/4 cup oil in heavy Dutch oven over medium heat. Add bell peppers, red onion, rosemary and 5 tsp garlic, saute 2 minutes. Add rice, stir 2 minutes. Add eggplant mixture, 6 cups broth, saffron and dried red pepper, bring to boil. Reduce heat, simmer 10 minutes. Add artichokes and olives, simmer until rice is creamy but still firm, stirring often adding more broth if dry, about 10 minutes. Add green onions and peas, cook 3 minutes, stirring often. Season with salt and pepper.
Source: JOCELYN
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews