Adapted from Easy Vegetarian One-Pot, Ryland Peters & Small
This is a vegetarian take on the classic Spanish rice dish paella. It's colorful, delicious and bursting with fresh, young vegetables grown on the vine and enhanced with the subtle flavor of saffron. Perfect for summer entertaining.
A large pinch of saffron threads
1/3 cup olive oil
7 ounces red or yellow cherry tomatoes
4 ounces green beans
4 baby zucchini, halved
3 ounces freshly shelled peas
2 garlic cloves, chopped
2 fresh rosemary sprigs
1 1/2 cups Arborio risotto rice
3 1/3 cups vegetable stock (or Imagine Organic No-Chicken Broth)
1/4 cup slivered almonds, lightly toasted
Put the saffron in a bowl with 1/3 cup hot water and set aside to infuse. Heat half of the oil in a heavy-based frying pan set over high heat and add the tomatoes. Cook for 2 minutes, shaking the pan so that the tomatoes soften and start to split. Use a slotted spoon to remove the tomatoes from the pan and set aside. Add the beans, zucchini and peas and stir-fry over high heat for 2-3 minutes. Set aside with the tomatoes until needed.
Add the remaining oil to the pan with the garlic and rosemary and cook gently for 1 minute to flavor the oil. Add the rice to the pan and cook, stirring constantly for 2 minutes, until the rice is shiny and opaque. Add the stock and saffron water to the pan. Stir just once or twice, then increase the heat and let the liquid reaches a boil.
When the stock is rapidly boiling and little holes have formed in the rice, reduce the heat to medium and let simmer gently for about 20 minutes, until almost all of the stock has been absorbed.
Scatter the cooked tomatoes, beans, zucchini and peas over the rice, cover lightly with some foil and cook over low heat for 5 minutes so that the vegetables are just heated through. Sprinkle the almonds on top to serve.
Yield: serves 4
Recipes: Vegetarian, Paella, Fresh Vegetables, Parve, Kosher