"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Paella Vegetariana Recipe

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This recipe for Paella Vegetariana, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann and Greg Boes
Added: Wednesday, July 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 t olive oil
1 T minced garlic
1 C coarsely chopped onions
2 C extra-long grain or basmati white rice
2 1/4 C boiling water
2 1/2 C coarsely chopped Roma tomatoes
1 large carrot, halved lengthwise and cut into 1/4 inch slices
1 10 oz package frozen artichoke hearts (or canned)
1 1/4 t salt
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2 large red bell peppers, roasted, seeded and diced
1 can chickpeas
1 1/2 C fresh cooked peas
1/4 C fresh parsley
1/2 C blanched, slivered almonds (toasted if you like)

Directions:
Directions:
Heat the oil in the cooker. Cook the garlic and onion over medium-high heat, stirring continuously for 1 minute. Stir in the rice, water, tomatoes, carrot, artichoke hearts (if frozen - don't add if canned), and salt.
Lock the lid in place. (Note that this recipe is subject to scorching, use flame tamer if you have one.) Over high heat, bring to high pressure. Lower the heat to just maintain pressure and cook for 3 minutes. Turn off heat and allow pressure to come down for 7 minutes. Quick release the remaining pressure.
Stir in the red bell peppers, chickpeas, (canned artichoke hearts), and peas, taking care to distribute all of the ingredients. Replace (but do not lock) the lid for a minute or two until heated through.
Stir in the parsley and almonds just before serving.

Number Of Servings:
Number Of Servings:
6 generous

 

 

 

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