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by user [[User:Elocina|Elocina]]
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==Description==
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[http://www.metrokc.gov/HEALTH/nutrition/recipes/paella.htm Vegetable Paella] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain goverment resource
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* '''Cook Time''':
  +
* '''Serves''': 8
   
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== Ingredients ==
 
 
==Info==
 
'''Cook Time''':
 
 
'''Serves''': 8
 
 
==Ingredients==
 
 
* 1 large [[leek]], white and tender green parts only, halved lengthwise
 
* 1 large [[leek]], white and tender green parts only, halved lengthwise
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* ¼ cup [[olive oil]], divided
* 1/4 cup [[olive oil]], divided
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* 1 lb [[butternut squash|butternut]] or [[acorn squash]], peeled and cut into 1-inch dice
 
* 1 lb. [[butternut squash|butternut]] or [[acorn squash]], peeled and cut into 1-inch dice
 
 
 
* 1 medium-sized [[onion]], chopped
 
* 1 medium-sized [[onion]], chopped
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* ¼ teaspoon [[saffron]] threads
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* ¼ teaspoon [[cayenne pepper]]
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* 2 cups [[Valencia rice|Valencia]] or [[basmati rice]] (or regular long-grain rice)
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* 2 cups low-sodium [[chicken stock]]
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* 1¼ cups dry [[white wine]]
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* 1 x 14 ounce can whole [[tomato]]es, drained and chopped
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* 1 x 14 ounce can quartered [[artichoke hearts]] (in water), drained
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* ½ lb [[swiss chard]], stems discarded, coarsely chopped
   
* 1/4 teaspoon [[saffron]] threads
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== Directions ==
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# Preheat oven to 425&nbsp;°F.
* 1/4 teaspoon [[cayenne pepper]]
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# Brush the leek with 1 teaspoon of the olive oil and place cut side down on one side of a non-stick baking sheet.
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# On the other side of the baking sheet, add squash and drizzle with 2 tablespoons of the olive oil and gently toss to coat.
* 2 cups [[Valencia rice|Valencia]] or [[Basmati rice]] (or regular long-grain rice)
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# Roast for 15–20 minutes or until golden.
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# Slice the leek halves into 1-inch lengths.
* 2 cups [[low-sodium chicken stock]]
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# Heat 3 tablespoons of the olive oil in a 16" paella pan or skillet and sauté onion over medium heat until softened.
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# Add saffron and cayenne pepper and stir for 1 minute.
* 1 1/4 cups [[dry white wine]]
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# Add the rice and season with salt and pepper to taste and cook, stirring for about 2–3 minutes.
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# Add chicken stock, wine, squash, tomatoes, artichoke hearts and swiss chard, stir and simmer for 5 minutes.
* One 14 ounce can whole [[tomato|tomatoes]], drained and chopped
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# Lower oven temperature to 350&nbsp;°F then transfer paella pan to oven and bake for 30 minutes or until rice is tender and stock is absorbed.
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# Remove from oven and let stand for 10 minutes before serving.
* One 14 ounce can quartered [[artichoke]] hearts (in water), drained
 
 
* 1/2 lb. [[Swiss chard]], stems discarded, coarsely chopped
 
 
==Directions==
 
1. Preheat oven to 425°. Brush the leek with 1 teaspoon of the olive oil and place cut side down on one side of a non-stick baking sheet. On the other side of the baking sheet, add squash and drizzle with 2 tablespoons of the olive oil and gently toss to coat. Roast for 15-20 minutes or until golden. Slice the leek halves into 1-inch lengths.
 
 
 
2. Heat 3 tablespoons of the olive oil in a 16" paella pan or skillet and sauté onion over medium heat until softened. Add saffron and cayenne pepper and stir for 1 minute. Add the rice and season with salt and pepper to taste and cook, stirring for about 2-3 minutes. Add chicken stock, wine, squash, tomatoes, artichoke hearts and Swiss chard, stir and simmer for 5 minutes.
 
 
 
3. Lower oven temperature to 350° then transfer paella pan to oven and bake for 30 minutes or until rice is tender and stock is absorbed. Remove from oven and let stand for 10 minutes before serving.
 
 
==Source==
 
*[http://www.metrokc.gov/HEALTH/nutrition/recipes/paella.htm Vegetable Paella] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health -- original source of recipe, public domain goverment resource
 
 
 
   
 
__NOTOC__
 
__NOTOC__
 
__NOEDITSECTION__
 
__NOEDITSECTION__
[[Category: Recipes]]
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[[Category: Recipes by User Elocina]]
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[[Category:Vegetarian Recipes]]
[[Category: December 20, 2007]]
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[[Category:White wine Recipes]]
[[Category: December 2007]]
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[[Category:Butternut squash Recipes]]
[[Category: Paella Recipes]]
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[[Category:Acorn squash Recipes]]
[[Category: Rice Recipes]]
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[[Category:Basmati rice Recipes]]
[[Category: Vegetarian Recipes]]
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[[Category:Short-grain rice Recipes]]
[[Category: Basmati Rice Recipes]]
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[[Category:Tomato Recipes]]
[[Category: Valencia Rice Recipes]]
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[[Category:Artichoke Recipes]]
[[Category: Tomato Recipes]]
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[[Category:Swiss chard Recipes]]
[[Category: Artichoke Recipes]]
 
[[Category: Swiss Chard Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>
 

Latest revision as of 09:39, June 29, 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.
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