Title: 30-Min: Pepper Corn Paella - Vegetarian
Categories: Vegetable
Yield: 4 Servings

1 tb Vegetable oil
1 Onion; chopped
2 Garlic cloves; minced
1 c Short-grain rice
1/4 ts Turmeric
2 c Vegetable stock; warm
1/4 ts Salt
1/4 ts Pepper
1 Sweet red pepper
1 Sweet green pepper
2 Plum tomatoes
1 1/2 c Corn kernels

Fresh parsley, chopped

In large nonstick skillet or paella pan, heat oil over medium heat; cook
onion, garlic, rice and turmeric for 4 minutes or until onion is softened.
Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and
simmer for 10 minutes.

Meanwhile, cut green and red peppers in half lengthwise; remove core and
membranes. Cut in half crosswise; cut lengthwise into strips. Core and chop
tomatoes. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes
or until rice is almost tender.

Stir in corn; cook, covered for about 5 minutes or until liquid has
evaporated.

Garnish with parsley.

Serve with a crusty roll and crunchy-crisp marinated salad.

4 servings for $5.23CDN [Aug 95]

Per Serving: about 365 calories, 7 g protein, g fat, 61 g carbohydrate,

Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers"
Recipe by Canadian Living Test Kitchen

From: Paul A. Meadows

Date: Fri, 21 Jun 1996 16:52:21 -0500

From: awilson@tfs.net

MM-Recipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.