*  Exported from  MasterCook  *
 
                             VEGETARIAN PAELLA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Vegetarian
 
   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 lengths
      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
   foil 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.
  
 
 
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