Title: 30-Min: Pepper Corn Paella – Vegetarian
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
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
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive,