3 cup short grain white rice - uncooked
6 cup vegetable stock or water
3 tbsp olive oil
2 cup peas
1 large red onion, diced
3 celery ribs - cut into 1/2 pieces
1 cup green olives, drained
3 1/2 oz capers with liquid
1/2 cup pimintos, diced
1 lb tempeh, cut into 1 cubes
1 tsp powdered saffron
1/4 cup dried tarragon
1 tbsp black pepper
3/4 cup minced parsley
A Recipe for
Vegetable Paella
Food Tip |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
This Recipe for Vegetable Paella is one of thousands in the Recipes-to-go Meal Cookbook.
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
If you enjoy this Vegetable Paella Recipe - you should enjoy the recipe collections you can find on the websites below:
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
This is a recipe for Vegetable Paella from the recipe cookbook of Recipes-to-go (Meal)
Herb Tip |
Food Tip |
Health food makes me sick. |
| Calvin Trillin |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Preheat oven to 250 F.
Place rice in bottom of a large roasting pan or casserole dish, and
pour stock over it.
Cover, place in oven and cook for one hour. Uncover and stir.
Cook, covered, for 30 minutes and check rice for doneness. Add more
stock if necessary.
Cook another 30 minutes, if necessary, until rice is done and liquid
is absorbed.
Sprinkle with parsley and serve hot.
Per serving: 627 cal, 25 g prot, 400 mg sod, 101 g carb, 16 g fat, 0
mg chol, 111 mg calcium
Hint: For a stronger flavor, substitute white wine for half of stock.
From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias
Serves: 10
Vegetable Paella Recipe brought to you by Recipes To-Go