Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenRice - Vegetable Paella
Famous Authors (View All Authors)
Rice - Vegetable Paella Post by :ricco7 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2622

Click below to download : Rice - Vegetable Paella (Format : PDF)

Rice - Vegetable Paella

3 carrots, peeled/cut in 1/2" pieces
1 cup peas, fresh or frozen
1 medium zucchini, quartered lengthwise cut in 1/2" pieces
5 cups homemade chicken stock, or fat free canned
1/2 tsp. saffron threads
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 large red bell pepper, seeded and cut in 1" pieces
3 cloves garlic, minced
1 large tomato, peel/seed/dice 1/2"
1 1/2 cups arborio rice, or medium-grain white
1 tsp. turmeric
1/2 tsp. paprika
1 1/2 tsp. salt
1 (6 oz.) jar marinated artichoke hearts, rinsed and drained
1/4 cup fresh parsley, chopped

In a large saucepan with enough boiling salted water to cover, cook carrots for 3 minutes. Add peas, zucchini, and yellow squash and cook 3-5 minutes longer, or until vegetables are just tender. Drain into a colander and rinse under cold running water, drain again well and set mixed vegetables aside.

In a large saucepan, heat stock until hot. Crumble saffron threads into stock and keep warm over low heat.

Meanwhile, in a large heavy skillet or flameproof casserole, heat olive oil until hot. Add onion, bell pepper, and garlic and cook over medium-high heat, stirring often, until softened, about 5 minutes. Add tomato and continue to cook until liquid is almost evaporated, about 2 minutes. Add rice to skillet and reduce heat to medium-low. Cook, stirring, until rice is opaque, 2-3 minutes. Stir in turmeric and paprika, then add 1 cup of hot stock. Cook, stirring constantly, until liquid is absorbed, then add another cup of stock. Continue to cook, adding stock gradually until all liquid is absorbed and rice is tender and creamy, about 20 minutes.

Add salt and reserved mixed vegetables; stir gently to mix. Heat through and serve topped with artichoke hearts and chopped parsley.

Nutritional information: Per serving, 205 calories, 3g fat, 0 mg cholesterol.
If you like this book please share to your friends :

Rice - Wild Rice Stuffed Peppers Rice - Wild Rice Stuffed Peppers

Rice - Wild Rice Stuffed Peppers
3 medium to large green bell peppers 1/2 lb. ground beef or pork 2 cloves garlic, chopped 2 cups cooked wild rice (1/2 cup uncooked) 1/2 tsp. crushed basil leaves 1 medium zucchini shredded 1/2 tsp. oregano 1/2 tsp. pepper 1/2 cup Parmesan cheese Preheat oven to 350° F. Remove tops and seeds from peppers. In large pot boil peppers for two minutes; cool in cold water. Brown meat, drain and add garlic and zucchini. Stir in rice, basil, pepper and oregano.

Rice - Stuffed Bell Peppers Rice - Stuffed Bell Peppers

Rice - Stuffed Bell Peppers
3 whole red bell peppers 3 cups rice pilaf (cooked) 1/2 cup chopped fresh basil 12 button mushrooms 1 zuchinni 2 cups spinach (baby is best) cleaned and stems removed 1/4 cup grated Parmesean cheese 3/4 cup sun dried tomatoes (not oil packed, revived and chopped) 2 eggs 1 cup shredded low fat mozzerlla cheese Garlic, salt and pepper to taste Preheat oven to 350° F.Cut bell peppers horizontally in half; clean and discard seeds. Blanch in boiling water for two minutes and no longer. Combine rest of ingredients , except for mozzerella cheese, in a large bowl and fill