Archive for December 18th, 2009

Made this in less than an hour after work. We loved it, and never really missed the seafood at all.

Vegetable Paella (slightly adapted from Coastal Living magazine)

1 8-ounce package mushrooms, quartered

1/4 cup plus 2 tablespoons olive oil, divided

3 – 4 garlic cloves, chopped

1 cup diced onion

1 red pepper, diced

1 green pepper, diced

1 pound uncooked Arborio rice

1 teaspoon saffron, crushed

3 cups vegetable broth

1 15-ounce can artichoke hearts, drained and quartered

1/2 cup diced carrot

1/2 cup frozen peas

1 cup grape tomatoes, halved

1/3 cup sliced pimiento-stuffed olives

1/4 cup roasted red or yellow pepper, cut into strips

Preheat oven to 400 degrees F. Saute mushrooms in 2 tablespoons olive oil over medium-high heat until soft and light brown, about 3 minutes. Set aside.

Heat remaining oil in a 12″ ovenproof skillet, and saute garlic, onion, and peppers 8 minutes or until soft. Add rice, saffron, and salt, and stir until rice is coated with oil. Add broth, and bring mixture to a boil.

Cover pan with foil, and bake at 400 degrees for 8 minutes. Stir in reserved mushrooms, artichoke hearts, and next 3 ingredients; cover and bake 8 minutes more. Remove foil, and bake 12 minutes more. Remove from oven, and top with olives and roasted peppers. Makes 8 servings.


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