Recipes Wiki
Register
Recipes Wiki
mNo edit summary
mNo edit summary
Line 12: Line 12:
 
* ¼ teaspoon [[cayenne pepper]]
 
* ¼ teaspoon [[cayenne pepper]]
 
* 2 cups [[Valencia rice|Valencia]] or [[basmati rice]] (or regular long-grain rice)
 
* 2 cups [[Valencia rice|Valencia]] or [[basmati rice]] (or regular long-grain rice)
* 2 cups [[low-sodium chicken stock]]
+
* 2 cups low-sodium [[chicken stock]]
* 1¼ cups [[dry white wine]]
+
* 1¼ cups dry [[white wine]]
 
* 1 x 14 ounce can whole [[tomato]]es, drained and chopped
 
* 1 x 14 ounce can whole [[tomato]]es, drained and chopped
 
* 1 x 14 ounce can quartered [[artichoke hearts]] (in water), drained
 
* 1 x 14 ounce can quartered [[artichoke hearts]] (in water), drained

Revision as of 13:35, 17 May 2010

Description

Vegetable Paella from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain goverment resource

  • Cook Time:
  • Serves: 8

Ingredients

Directions

  1. Preheat oven to 425°F.
  2. Brush the leek with 1 teaspoon of the olive oil and place cut side down on one side of a non-stick baking sheet.
  3. On the other side of the baking sheet, add squash and drizzle with 2 tablespoons of the olive oil and gently toss to coat.
  4. Roast for 15–20 minutes or until golden.
  5. Slice the leek halves into 1-inch lengths.
  6. Heat 3 tablespoons of the olive oil in a 16" paella pan or skillet and sauté onion over medium heat until softened.
  7. Add saffron and cayenne pepper and stir for 1 minute.
  8. Add the rice and season with salt and pepper to taste and cook, stirring for about 2–3 minutes.
  9. Add chicken stock, wine, squash, tomatoes, artichoke hearts and swiss chard, stir and simmer for 5 minutes.
  10. Lower oven temperature to 350°F then transfer paella pan to oven and bake for 30 minutes or until rice is tender and stock is absorbed.
  11. Remove from oven and let stand for 10 minutes before serving.