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Vegetable Paella with Saffron and Curry
4 Zucchini, halved lengthwise, cut into 1/3 inch-thick slices
2 sm Japanese eggplants, cut crosswise into 1/2-inch wide slices
1 tb Plus 1/4 C olive oil
7 ts Minced garlic
1 ts Grated orange peel
1/2 ts Curry powder
2 Red bell peppers, coarsely chopped
1/2 Red onion, coarsely chopped
1 tb Chopped fresh rosemary OR 1 ts Dried
2 c Arborio rice* or medium- grain rice
6 c (or more) canned vegetable broth
1 ts Saffron threads
1/2 ts Dried crushed red pepper
1/2 c Frozen artichoke hearts, thawed
1/2 c Pimiento-stuffed green olives, halved
3/4 c Chopped green onions
1/2 c Fresh or frozen peas
1/2 c Chopped fresh parsley
4 Lime wedges
Combine zucchini, eggplants, 1 T oil, 2 t garlic, orange peel and curry in bowl. Let stand 2 hours.
Heat 1/4 C oil in heavy Dutch oven over medium heat. Add bell peppers, red onion, rosemary and 5 t garlic; saute 2 minutes. Add rice; stir 2 minutes. Add eggplant mixture, 6 C broth, saffron and dried red pepper; bring to boil. Reduce heat; simmer 10 minutes. Add artichokes and olives; simmer until rice is creamy but still firm, stirring often and adding more broth if dry, about 10 minutes. Add green onions and peas; cook 3 minutes, stirring often. Season with salt and pepper. Add parsley. Serve with lime.
*Arborio, an Italian short-grain rice, is available at Italian markets.