Recipe - Grilled Vegetarian Paella With Basil-Tomato Slaw

Olive oil; to cook
4 cup Basmati rice
5 lg Shallots; minced
1 tablespoon Minced garlic
1 tablespoon Minced ginger ; (heaping)
Salt; to taste
Freshlyground black pepper;
to taste
One half tablespoon Tumeric
6 cup Vegetable stock
4 cup Mixed grilled vegetables in
1/2" dice
=== BASILTOMATO SLAW ===
1 bn Thai basil ; (2 cups picked
leaves)
3 Heirloom tomatoes; julienned
(different types and colors
if possible)
1 Red onion; cut or sliced up
1 Jalepeño; minced
One fourth cup Balsamic vinegar
1 tablespoon Chinese black vinegar
One fourth cup Extravirgin olive oil
Salt; to taste
Freshlyground black pepper;
to taste

* Note: One zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, and
1 fennel bulb, cut or sliced up 1/4inch thick and grilled with olive oil, salt and
pepper.

In a hot ovenproof 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, recheck seasoning.

For the BasilTomato Slaw: In a bowl, combine everything and season. Check
for flavor and set aside at room temperature.

For Plating: Serve the paella in the skillet drizzled with the slaw on top.

This recipe yields 4