Vegetarian Paella

Studentchef's Note:

IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 pinch saffron
• 1 medium eggplant , cut into large chunks
• 3 tablespoons authentico olive oil (or your favourite kind)
• 1 onion , chopped
• 2 garlic cloves , crushed
• 1 yellow pepper , finely chopped
• 1 red bell pepper , finely chopped
• 2 teaspoons paprika
• 225 g arborio rice
• 2 ½ cups vegetable broth
• 1 (19 ounce) can diced tomatoes
• salt and pepper
• 1 cup mushroom , sliced
• 1 cup green beans , cut into segments
• 1 (19 ounce) can chickpeas , rinsed and drained

Directions:

1. Pour 3 tablespoons water over saffron in a small bowl and set aside.
2. Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
3. Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
4. Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
5. Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
6. Fold in the mushrooms, green beans and chickpeas.
7. Cook for another 15 minutes and serve immediately.

Reviews

[Chef #260036]

It is my understanding from tv chefs that Saffron does not provide taste; it only provides color. I would use the saffron rice.

[mandagirl]

Outstanding! Creamy and delicious! I used edamame in place of green beans and did not have mushrooms, so didn't use them, but we do love them and next time I will put them in. This dish has great flavor!

[Cook Tara K.]

I thought this was amazing! Since I like extra spice/herb, I added extra garlic, 2 tsp pasta sprinkle, some rosemary, and white pepper Sub: chicken with veg stock and added some grilled chicken on top.