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Vegetarian Paella

Source of Recipe

Anna Squires - mother of Elizabeth Squires - 2nd - Hohl


List of Ingredients

1 Tbsp olive oil
1 c chopped onions
1 tsp minced garlic
2 c water
3/4 tsp sea salt
1/4 tsp saffron threads
1 c long-grain white rice
1 c diced carrots
1 1/2 c frozen peas, thawed
1 c canned chick-peas, rinsed and drained
1/4 c roasted red peppers, cup into thin strips
Ground black pepper


Recipe

In a large, heavy saucepan over medium heat, warm the oil. Add the onions and garlic. Saute for 1 minute. Add the water, sea salt and saffron. Bring to a boil. Stir in the rice and carrots. Return to a boil. Reduce the heat to low, cover and simmer for about 18 minutes, or just until the rice is tender. Uncover and quickly sprinkle the peas, chick-peas and red peppers over the rice. Cover and continue to simmer for 2 minutes, or until the rice is cooked and the liquid has been absorbed. Stir gently to fluff up the rice and distribute the vegetables. Season with the black pepper. Makes 4 Servings.