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30-min: Pepper Corn Paella - Vegetarian Dishmain dish, vegetables, vegetarian 1 tablespoon vegetable oil 1 onion, chopped 2 garlic cloves, minced 1 cup short-grain rice 1/4 teaspoon turmeric 2 cup vegetable stock, warm 1/4 teaspoon salt 1/4 teaspoon pepper 1 sweet red pepper 1 sweet green pepper 2 plum tomatoes 1 1/2 cup corn kernels 1 fresh parsley, chopped In large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 minutes or until onion is softened. Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10 minutes. Meanwhile, cut green and red peppers in half lengthwise; remove core and membranes. Cut in half crosswise; cut lengthwise into strips. Core and chop tomatoes. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender. Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated. Garnish with parsley. Serve with a crusty roll and crunchy-crisp marinated salad. 4 servings for $5.23CDN [Aug 95] Per Serving: about 365 calories, 7 g protein, g fat, 61 g carbohydrate, Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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