*  Exported from  MasterCook  *
                               Tempeh Paella
 Recipe By     : The Complete Soy Cookbook, by Paulette Mitchell, page 127
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soyfoods                         Main Dishes, Vegetarian
                 Rice                             Vegetables
                 Mitchell:  Complete Soy Cookbk
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          vegetable stock
      1/4  teaspoon      powdered saffron -- (see Tip)
    1      cup           uncooked basmati rice
    1      tablespoon    olive oil
    8      ounces        tempeh -- cut into strips
    1                    about 3 inches long by 1/2 inch wide
      1/4  cup           coarsely chopped onion
    2      teaspoons     minced garlic
   14 1/2  ounces        canned diced tomatoes -- with juice
   14      ounces        canned artichoke hearts packed in water
                         drained and quartered
      1/2  cup           frozen peas -- thawed
      1/4  cup           oil-packed sun-dried tomatoes
                         drained and coarsely chopped
      1/4  teaspoon      red pepper flakes -- or to taste
      1/4  teaspoon      freshly ground black pepper -- or to taste
    1      dash          salt -- or to taste
                         garnish -- (optional)
    1      sprig         fresh flat-leaf parsley
 Makes 4 servings
 Paella, a Spanish classic, traditionally includes seafood and chicken.
 This vegetarian version featuring tempeh captures the spirit of the dish in
 a minimum of time but with a maximum of flourish.
 Combine the vegetable stock and saffron in a medium saucepan; stir in the
 rice.  Bring the liquid to a boil over high heat.  Reduce the heat to
 medium-low; cover tightly and simmer until the liquid is completely
 absorbed, about 15 minutes.
 While the rice is cooking, heat the oil in a medium nonstick skillet over
 medium-high heat.  Add the tempeh, onion, and garlic; cook, turning the
 tempeh strips occasionally, until lightly browned, about 5 minutes.
 When the rice is done, fluff it with a fork.  Reduce the heat to low.  Stir
 in the tomatoes and juice, artichoke hearts, peas, sun-dried tomatoes, red
 pepper flakes, black pepper, and salt; cover until heated through, about 3
 minutes.  Adjust the seasonings to taste.
 To serve, spread the rice-vegetable mixture on a large serving plate; top
 with the tempeh strips and garnish.
 TIP: Saffron, derived from a small purple crocus, is the world’s most
 expensive spice.  Fortunately, it is pungent and aromatic, so a little goes
 a long way.  Saffron can be purchased in threads (which should be crushed
 just before using) or in powdered form.  Store saffron in an airtight
 container in a cool, dark place for up to 6 months.  Turmeric will impart a
 similar yellow color to food, but there is no substitute for saffron’s
 exquisite flavor and earthy aroma.
 Per serving: Cal 446, Pro 21.4g, Carb 70.2g, Far 8.8g, Chol 0mg, Sod 301mg
 Converted by MC_Buster.
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