VEGETARIAN PAELLA

VEGETARIAN PAELLA
Serving Size : 4 
Amount Measure Ingredient -- Preparation Method

 1/4 c Olive oil
1 1/4 c Long-grain brown rice
1 lg Onion -- peeled and sliced
2 lg Garlic cloves -- crushed
1 pn Saffron strands
3 c Light Vegetable Stock
-(generous measure) OR water
1/2 Lemon -- thinly pared rind,
- cut into thin shreds
Salt
Freshly ground black pepper
1 lb Washed and trimmed leeks
- cut into 1-inch length
1/4 c Frozen peas
1/4 c Black olives, or more

-----TO GARNISH-----
Parsley -- chopped

Heat the oil in a large, deep pan. Add the long-grain
brown rice and onion slices and stir until the rice is
coated and begins to turn opaque. Add the garlic,
saffron, stock or wate, lemon rind and salt and
pepper. Mix well, then bring to a boil. Mix again, to
distribute the saffron coloring.
Arrange the vegetables and olives attractively on top
of the rice. Bring to a boil. Cover with a lid or
oil and simmer for 45 minutes. Sprinkle with parsley
and serve straight from the pan. May be served with
blanched almonds, slivered Brazil nuts or whole cashew
nuts- separately, in a bowl - for people to help
themselves to if they like.

Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to
6 globe artichokes instead of the leeks. Very tender
baby artichokes can simply be quartered; otherwise cut
the leaves and choke from the artichokes, then halve
or quarter the artichoke bottoms. Garnish with
artichoke leaves.

Mastercook recipe