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   MSGID: 156063.cooking@1:218/700 2d34c83d   
   PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   BBSID: REALITY   
   CHRS: CP437 2   
   FORMAT: flowed   
       
         Title: Isaiah's Vegetarian Paella [Kosher]   
    Categories: Vegetables, Rice, Chilies, Mushrooms, Herbs   
         Yield: 8 servings   
       
           pn Saffron (approx 1/2 ts)   
         1 md Eggplant; in lg chunks   
         3 tb Extra virgin olive oil   
         1    Yellow onion; chopped   
         5 cl Garlic; crushed   
         1    Yellow pepper; fine chopped   
         1    Red bell pepper; fine   
              - chopped   
         1 ts Dried cilantro   
         2 ts Sweet spanish paprika   
         1 c  Arborio rice   
     3 1/2 c  Vegetable broth   
        15 oz Can diced tomatoes   
       1/2 ts Cayenne powder   
       1/2 ts Sea salt   
         1 ts Dried thyme   
              Fresh ground black pepper   
         1 c  Mushrooms; sliced   
         1 c  Green beans; in thirds   
        15 oz Can chickpeas; rinsed,   
              - drained   
       1/4 c  Pitted black olives; sliced   
         1 tb Fresh parsley; minced   
       
     Cover saffron with 3 tablespoons of water in a small   
     bowl and set aside. Sprinkle eggplant chunks with salt   
     and allow to sit in a colander for 30 minutes. Rinse and   
     drain the eggplant.   
        
     Heat the olive oil in a wide, heavy pan. Saute the   
     onion, garlic, cilantro, peppers and eggplant for 5   
     minutes. Sprinkle with paprika and toss. Then add rice,   
     vegetable stock, tomatoes, saffron (along with the water   
     it's been soaking in), salt, cayenne, thyme and generous   
     amounts of freshly ground black pepper. Bring to a boil,   
     then lower to a simmer. Cook for 15 minutes, uncovered.   
     Stir frequently.   
        
     Add the mushrooms, green beans and chickpeas. Cook   
     uncovered, stirring often, for another 15 minutes or   
     until the rice has become tender but is still al dente,   
     and the sauce has thickened. Additional broth, water or   
     white wine may be added as needed during cooking to keep   
     the rice moist.   
        
     Turn the heat up to high for 5 minutes or until a   
     browned, caramelized crust forms on the bottom side of   
     the rice. Test for this crust by inserting a fork into   
     the paella and checking for resistance at the bottom.   
     Watch carefully to make sure the rice does not burn.   
     Remove from heat and allow to sit for 5 minutes before   
     garnishing with fresh parsley and olive slices. Serve   
     hot.   
        
     RECIPE FROM: http://recipeofhealth.com   
        
     Uncle Dirty Dave's Archives   
       
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