Recipe - 30-Min: Pepper Corn Paella - Vegetarian

1 tablespoon Vegetable oil
1 Onion; chopped
2 Garlic cloves; minced
1 cup Shortgrain rice
One fourth teaspoon Turmeric
2 cup Vegetable stock; warm
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 Sweet red pepper
1 Sweet green pepper
2 Plum tomatoes
1 One half cup Corn kernels

Fresh parsley, chopped

In large nonstick skillet or paella pan, heat oil over medium heat; cook
onion, garlic, rice and turmeric for 4 minutes or until onion is softened.
Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and
simmer for 10 minutes.

Meanwhile, cut green and red peppers in half lengthwise; remove core and
membranes. Cut in half crosswise; cut lengthwise into strips. Core and chop
tomatoes. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes
or until rice is almost tender.

Stir in corn; cook, covered for about 5 minutes or until liquid has
evaporated.

Garnish with parsley.

Serve with a crusty roll and crunchycrisp marinated salad.

4 servings for $5.23CDN [Aug 95]

Per Serving: about 365 calories, 7 g protein, g fat, 61 g carbohydrate,

Source: Canadian Living magazine, Aug 95 Article "30Minute Summer Suppers"
Recipe by Canadian Living Test Kitchen

From: Paul A. Meadows

Date: Fri, 21 Jun 1996 16:52:21 0500

From: awilson@tfs.net

MMRecipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.