Free Recipe Vegetable Paella #2
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Vegetable Paella #2 Recipe
2 lg Leeks; sliced
1 Onion; chopped
3 Cloves garlic; crushed
1 Green or red pepper; seeded
-and diced
375 ml Brown rice
10 oz Mushrooms; sliced
1 -(up to)
2 Brinjals (or eggplants; or
-aubergines!) diced
5 ml Each dried origanum; basil
-and tumeric
14 oz Tomatoes; skinned and
-chopped OR
1 cn Tomatoes plus juice
250 ml Chopped green beans
250 ml Peas
100 ml Chopped parsley
Salt and pepper
1 pn Sugar
500 ml Vegetable stock
125 ml White wine (or more stock)
FF cheese -optional
Vegetable Paella #2 Preparation
From: Jeanette Hohls <hohlsj@phsc.unp.ac.za> Date: Tue, 23 Jul 1996 08:51:10 +0200 To Kathryn, who has become a vegetarian- congratulations and good luck! You asked for rice casserole dishes that could be reheated. Here is my favourite. I adapted it from a book called Best of Cooking in South Africa by Lynn Bedford Hall. My husband and I really enjoy it, it reheats well and also makes a good filling for toasted sandwiches! Using a large pot, stir fry leeks, onions, garlic and pepper with a little water if necessary. When soft, add rice and stir well. Add mushrooms, brinjals, herbs and tumeric. Toss for a minute or two, then add tomatoes, beans, peas, parsley, seasoning, sugar, stock and wine. Mix well then turn into a large 30 cm by 26 cm (12 by 10 ) baking dish. Cover and bake for 35 minutes at 180 deg C (360 F). Stir lightly with a fork and bake another 20-25 minutes until the veggies are all cooked and the liquid is absorbed. The mixture should be moist, but not watery! Turn off heat and sprinkle top with cheese is desired, return to oven for 5-10 minutes to melt cheese. fatfree digest V96 #202 From the Fatfree Vegetarian recipe list.
Cooking Temperature:
Recipe Serves: 4
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