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Vegetarian Paella
Time: 1 hrs 30 mins
Ingredients
- 1 pinch saffron
- 1 medium eggplant, cut into large chunks
- 3 tablespoons authentico olive oil (or your favourite kind)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 yellow pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 teaspoons paprika
- 225 g arborio rice
- 2 1/2 cups vegetable broth
- 1 (19 ounce) can diced tomatoes
- salt and pepper
- 1 cup mushroom, sliced
- 1 cup green beans, cut into segments
- 1 (19 ounce) can chickpeas, rinsed and drained
Directions
- 1 Pour 3 tablespoons water over saffron in a small bowl and set aside.
- 2 Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
- 3 Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
- 4 Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
- 5 Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
- 6 Fold in the mushrooms, green beans and chickpeas.
- 7 Cook for another 15 minutes and serve immediately.
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