Vegetable Paella
Yield
10 servingsPrep
15 minCook
120 minReady
140 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
arborio (short-grain) rice
white, uncooked |
*
|
| 6 | cups |
vegetable stock
or water |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | cups |
green peas
|
|
| 1 | each |
red onion
large, diced |
|
| 3 | each |
celery stalks
cut into 1/2 inch pieces |
|
| 1 | cup |
green olives
drained |
*
|
| 3 ½ | ounces |
capers
with liquid |
|
| ½ | cup |
pimentos
diced |
|
| 1 | pound |
tempeh
cut into 1 inch cubes |
|
| 1 | teaspoon |
saffron threads
powdered |
*
|
| ¼ | cup |
tarragon leaves
dried |
*
|
| 1 | tablespoon |
black pepper
|
|
| ¾ | cup |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
arborio (short-grain) rice
white, uncooked |
*
|
| 1.4 | l |
vegetable stock
or water |
|
| 45 | ml |
olive oil
|
|
| 473 | ml |
green peas
|
|
| 1 | each |
red onion
large, diced |
|
| 3 | each |
celery stalks
cut into 1/2 inch pieces |
|
| 237 | ml |
green olives
drained |
*
|
| 101.2 | ml/g |
capers
with liquid |
|
| 118 | ml |
pimentos
diced |
|
| 453.6 | g |
tempeh
cut into 1 inch cubes |
|
| 5 | ml |
saffron threads
powdered |
*
|
| 59 | ml |
tarragon leaves
dried |
*
|
| 15 | ml |
black pepper
|
|
| 177 | ml |
parsley leaves
minced |
|
Directions
Preheat oven to 250 F.
Place rice in bottom of a large roasting pan or casserole dish, and pour stock over it.
Cover and place in oven and cook for one hour.
Uncover and stir in remaining ingredients except parsley.
Cook covered, for 30 minutes and check rice for doneness.
Add more stock if necessary.
Cook another 30 minutes, if necessary, until rice is done and liquid is absorbed.
Sprinkle with parsley and serve hot.
