Ingredients: |
Ingredients: 6 roma tomatoes, quartered & seeds removed
Salt
¼ c olive oil
1 small onion finely chopped
3 cloves garlic finely chopped
1 ½ tsp paprika
¼ tsp cayenne
1 tsp saffron
1 lb small Brussels sprouts, quartered
1 eggplant, cut into 1 ½ in chunks
6 oz shitake mushrooms, stems removed and sliced
2 cups dry white wine
2 ½ - 3 cups vegetable broth
2 ½ c short-grain white rice
6 oz haricots verts
¾ can quartered artichoke hearts
Small jar diced pimento
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Directions: |
Directions:Preheat oven to 450°.
Heat olive oil in a large skillet. Add onion, garlic, paprika, cayenne & saffron. Season with salt. Cook stirring occasionally, until the onion softens, about 5 minutes.
Add the Brussels sprouts, cook stirring occasionally about 5 minutes. Add eggplant, cook until slightly tender, about 4 minutes. Add mushrooms and cook for 1-2 minutes. Add wine and simmer until reduced by about one third. Stir in the rice and 2 tsp salt. Add enough broth to cover the rice completely, 2 ½ - 3 cups. Increase the heat to high and boil for 2-3 minutes. Transfer the mixture to a 13x9 oven proof casserole pan. Scatter the artichokes, beans, and tomato wedges over the mixture.
Bake uncovered for 20 minutes undisturbed. Remove pan from oven (rice will not be soft yet.) Sprinkle the pimento over casserole. If it looks too dry, add another ¼ - ½ cup of veggie broth. Turn oven off, return pan to oven and close the door for 15 minutes. This allows the rice to finish.
Variations-Original recipe called for fennel instead of Brussels sprouts. Feel free to substitute vegetables, but consider the water content and adjust the rice liquids. Chunks of chicken, fish, or shrimp could be added. Rice liquids could also be modified, omitting wine and subbing all broth. |
This recipe for Veggie Paella is from