Quick Vegetable Paella
The New Revised & Updated McCall's Cookbook
Quick Vegetable Paella
The New Revised & Updated McCall's Cookbook
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1/3 cup salad oil 2 cups sliced onion 1 clove garlic, crushed 1 cup raw long grain white rice 1 1/2 teaspoon salt 1/2 teaspoon turmeric 1/8 teaspoon pepper 1 1/2 cups cold water 1 can (10 3/4 ounces) undiluted chicken broth 4 medium carrots 1 large red pepper 1 1/2 cups boiling water 1 package (10 ounce) frozen green peas, thawed 2 tomatoes, cut into eighths 2 tablespoons butter or margarine 1/2 cup blanched whole almonds Directions: In hot oil in 6 quart Dutch oven, sauté onion and garlic, stirring, until golden, about 5 minutes. Stir in rice, 1 teaspoon salt, the turmeric, and pepper; mix well. Add cold water and chicken broth; bring to boiling, and simmer, covered, 20 minutes. Meanwhile, pare carrots; cut in half lengthwise, then crosswise. Wash red pepper. Cut off end; remove seeds and ribs. Slice into 1/4 inch thick rings. Turn out carrots into 10 inch skillet. Add 1/2 teaspoon salt and the boiling water; simmer, covered, 15 minutes. Stir in red pepper and green peas; simmer, covered, just until carrots are tender, about 5 minutes. Add cooked rice mixture to vegetable mixture; mix well. Top with tomatoes. Simmer, covered, 5 minutes. Turn out into serving dish. Over medium heat, in hot butter, sauté almonds until golden, 1 minute. Sprinkle over paella. Serves 8. |