Vegetarian Paella (Gluten-Free)
Courtesy of Central Market's Chef Anette Grecchi Gray, this vegetarian and gluten-free paella combines wholesome brown rice with hearty vegetables, garlic, saffron and white wine.
Yield: 4-6 ServingsServing Size: 4-6
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| Ingredient | Quantity | Instruction |
|---|---|---|
| water | 3 c. | 1. Preheat oven to 450 degrees and warm water in saucepan. |
| ripe tomatoes, cored and cut into thick wedges | 1 1/2 lb. | 2. Put tomatoes in a medium bowl, sprinkle with sea salt and freshly ground black pepper, and drizzle them with olive oil. Toss to coat. |
| sea salt , to taste | ||
| freshly ground pepper, to taste | ||
| extra virgin olive oil | 1 tbsp. | |
| onion, chopped | 1 med. | 3. Pour oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, about 3 to 5 minutes. |
| minced garlic | 1 tbsp. | |
| sea salt, to taste | ||
| freshly ground pepper, to taste | ||
| tomato paste | 1 tbsp. | 4. Stir in tomato paste, saffron, and Spanish pimenton and cook for a minute more. |
| large pinch saffron threads | ||
| Spanish pimenton | 1 tsp. | |
| green peas, frozen | 1/2 c. | 5. Add frozen green peas, Lima beans, and the drained chickpea. |
| lima beans, frozen | 1/2 c. | |
| chickpeas, drained | 1 (medium) can | |
| short-grain brown rice | 2 c. | 6. Add rice and cook, stirring occasionally, until it is shiny, another minute or two then add wine and let simmer until it is mostly absorbed, then add the hot water and stir until just combined. |
| wine | 1/2 c. | |
| hot water | 3 c. | |
| prepared tomato wedges | 7. To Bake: Add tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 to 10 minutes. Note: If rice looks too dry but still is not quite done, add a small amount of water. | |
| parsley, chopped | (garnish) | 8. To Serve: When rice is ready, turn off oven and let pan sit for 5 to 15 minutes. Remove pan from oven and sprinkle with chopped parsley and basil. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving |
| basil, chopped | (garnish) | |
