Grilled Vegetarian Paella With Basil-Tomato Slaw

Grilled Vegetarian Paella With Basil-Tomato Slaw
Grilled Vegetarian Paella With Basil-Tomato Slaw

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Olive oil to cook

  • 4

    cups basmati rice

  • 5

    minced large shallots

  • 1

    tablespoon garlic

  • 1

    heaping tablespoon minced ginger

  • Salt and black pepper to taste

  • 1/2

    tablespoon tumeric

  • 6

    cups vegetable stock

  • 4

    cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper)

Directions

In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning. BASIL-TOMATO SLAW: 1 bunch Thai basil (2 cups picked leaves) 3 heirloom tomatoes, julienned, different types and colors if possible 1 red onion, sliced 1 minced jalepeno 1/4 cup balsamic vinegar 1 tablespoon Chinese black vinegar 1/4 cup extra virgin olive oil Salt and black pepper to taste In a bowl, combine everything and season. Check for flavor and set aside at room temperature. PLATING: Serve the paella in the skillet drizzled with the slaw on top.

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