Recipe - Vegetable Paella 2

2 lg Leeks; cut or sliced up
1 Onion; chopped
3 Cloves garlic; crushed
1 Green or red pepper; seeded
and minced
375 ml Brown rice
10 ounce Mushrooms; cut or sliced up
1 (up to)
2 Brinjals (or eggplants; or
aubergines!) minced
5 ml Each dried origanum; basil
and tumeric
14 ounce Tomatoes; skinned and
chopped OR
1 cn Tomatoes plus juice
250 ml Chopped green beans
250 ml Peas
100 ml Chopped parsley
Salt and pepper
1 pn Sugar
500 ml Vegetable stock
125 ml White wine (or more stock)
FF cheese optional

From: Jeanette Hohls hohlsj@phsc.unp.ac.za

Date: Tue, 23 Jul 1996 08:51:10 +0200
To Kathryn, who has become a vegetarian congratulations and good luck! You
asked for rice casserole dishes that could be reheated. Here is my
favourite. I adapted it from a book called "Best of Cooking in South
Africa" by Lynn Bedford Hall. My husband and I really enjoy it, it reheats
well and also makes a good filling for toasted sandwiches!

Using a large pot, stir fry leeks, onions, garlic and pepper with a little
water if necessary. When soft, add rice and stir well. Add mushrooms,
brinjals, herbs and tumeric. Toss for a minute or two, then add tomatoes,
beans, peas, parsley, seasoning, sugar, stock and wine. Mix well then turn
into a large 30 cm by 26 cm (12" by 10") baking dish. Cover and bake for 35
minutes at 180 deg C (360 F). Stir lightly with a fork and bake another
2025 minutes until the veggies are all cooked and the liquid is absorbed.
The mixture should be moist, but not watery! Turn off heat and sprinkle top
with cheese is desired, return to oven for 510 minutes to melt cheese.

fatfree digest V96 #202

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