Grilled Vegetarian Paella with Basil-Tomato Slaw

(1 vote)

olive oil to cook
4 cups basmati rice
5 minced large shallots
1 tablespoon garlic
1 heaping tablespoon minced ginger
salt and black pepper to taste
1/2 tablespoon turmeric
6 cups vegetable broth
4 cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper)
Basil-Tomato Slaw:
1 bunch thai basil (2 cups picked leaves)
3 heirloom tomatoes, julienned, different types and colors if possible
1 red onion, sliced
1 minced jalapeño
1/4 cup balsamic vinegar
1 tablespoon chinese black vinegar
1/4 cup extra virgin olive oil
salt and black pepper to taste

In a hot oven-proof skillet coated with olive oil, sauté rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add broth 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, re-check seasoning.


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

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



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