Veggie Paella

Source

Mark Bittman, Food Matters, 256-257

Ingredients

Display units in Metric

3 ¹⁄₂	cups	any stock (mushroom?) or water
1	lb.	ripe tomatoes cut into wedges
3	Tbsp.	olive oil
¹⁄₂		onion chopped
1	Tbsp.	tomato paste
¹⁄₄	tsp.	smoked paprika
2	cups	short-grain brown rice
1	cup	fresh or frozen peas optional
1		eggplant the smaller, the better-- omit if not in season.
1		zucchini small, optional
1		carrot chopped
6		mushrooms optional

Heat oven to 450F.

Warm stock in a small saucepan. Put veggies (except onion and peas) in a bowl and toss with a tablespoon or two of olive oil, and a little salt and pepper.

Put remaining oil in Dutch oven. Saute onion a few minutes. Add tomato paste and paprika, and stir and cook a minute.

Add the rice and cook another minute or two, stirring. Stir in the warm stock and peas.**

Put remaining veggies (with any liquid from the bowl) on top of rice. Bake uncovered 30 minutes. Check every 5 minutes to see if the rice is nearly dry and tender.

Remove and let stand a few minutes before serving.

Heat oven to 450F.
Warm stock in a small saucepan. Put veggies (except onion and peas) in a bowl and toss with a tablespoon or two of olive oil, and a little salt and pepper.
Put remaining oil in Dutch oven. Saute onion a few minutes. Add tomato paste and paprika, and stir and cook a minute.
Add the rice and cook another minute or two, stirring. Stir in the warm stock and peas.**
Put remaining veggies (with any liquid from the bowl) on top of rice. Bake uncovered 30 minutes. Check every 5 minutes to see if the rice is nearly dry and tender.
Remove and let stand a few minutes before serving.

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