Tuesday, July 21, 2009

Vegetable Paella


1 pkg. sliced mushrooms
olive oil
3 garlic cloves chopped
1 cup diced onion
1 red pepper diced
1 green pepper diced
1 pound Arborio rice
1 t saffron, crushed
1 1/2 t salt
3 cups vegetable broth
1 pkg. frozen artichoke hearts, thawed
1/2 cup diced carrot
1/2 cup frozen peas
1 tomato, diced
1/3 cup sliced green olives
1/3 cup sliced green onion
1/4 cup roasted red pepper, cut in strips
lemon wedges

Preheat oven 400. Use a large oven proof skillet (like cast iron) for this recipe. Saute mushrooms in some olive oil until light brown set them aside
Heat some olive oil (1/4 cup or so) and saute the garlic, onion, and peppers abut 8 minutes. Add the rice, saffron, salt and stir until rice is coated with oil. Add broth, and bring mixture to a boil.

Cover pan with aluminum foil and bake for 8 minutes. Stir in reserved mushroom and artichoke hearts and next three ingredients. Cover and bake 8 minutes more. Remove foil and bake 8-12 minutes more or until heated through. Remove from oven and top with olives, green onions, roasted red pepper, and lemon wedges. Serves 8 makes good leftovers.