untried new
Chunky Vegetable Paella
Ingredients
generous pinch saffron strands
1 eggplant, cut into thick chunks
salt
6 Tbl olive oil
1 large onion, sliced
3 garlic cloves, crushed
1 yellow bell pepper, siced
1 red bell pepper, sliced
2 tsp paprika
1 1/4 cups Arborio rice (risotto rice)
2 1/2 cups vegetable stock
1 lb fresh tomatoes, peeled and chopped
1/2 cup sliced mushrooms
1/2 cup cut green beans
1 14oz can chickpeas (garbanzos)
Preparation
Hydrate the saffron in 3 Tbl hot water. Salt the eggplant and leave to drain in a colander for 30 minutes before rinsing and drying. In a large frying pan heat oil and fry onion, garlic and peppers and eggplant for about 5 minutes.

Stir occasionally. Add paprika and thence the rice, stock, tomatoes, saffron and salt and pepper to taste. Bring to a boil and reduce to simmer for 15 minutes uncovered, stirring occasionally and shaking the pan frequently.
Primary Category:
Main Dishes
Seconary Categories:
**New06
Vegetables
Vegetarian
Rice, Grains
Source:
Ingram, Christine, Roz Denny, and Ketherine Richmond. Vegetarian and Vegetable Cooking. Anness Publishing Ltd: Hermes House, 2002. 142, page 266.
William Pollock's Eat Happy