1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 cup short-grain rice
1/4 tsp turmeric
2 cup vegetable stock, warm
1/4 tsp salt
1/4 tsp pepper
1 sweet red pepper
1 sweet green pepper
2 plum tomatoes
1 1/2 cup corn kernels
1 fresh parsley, chopped
Directions
In large nonstick skillet or paella pan, heat oil over medium heat;
cook onion, garlic, rice and turmeric for 4 minutes or until onion is
softened. Stir in stock, salt and pepper; bring to boil. Reduce heat,
cover and simmer for 10 minutes.
Meanwhile, cut green and red peppers in half lengthwise; remove core
and membranes. Cut in half crosswise; cut lengthwise into strips.
Core and chop tomatoes. Stir peppers and tomatoes into pan; cook,
covered, for 15 minutes or until rice is almost tender.
Stir in corn; cook, covered for about 5 minutes or until liquid has
evaporated.
Garnish with parsley.
Serve with a crusty roll and crunchy-crisp marinated salad.
4 servings for $5.23CDN [Aug 95]
Per Serving: about 365 calories, 7 g protein, g fat,
61 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
30-Min: Pepper Corn Paella - Vegetarian Dish Recipe brought to you by Recipe Ideas
Categories: Corn; Fish; Spanish; Vegetable; Vegetarian
The History of Recipes
Written recipes as an idea can be found far back into antiquity, in truth as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these old cookbooks were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During the time of the Romans a roman called Apicius wrote some documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into starters, main meal and dessert, a very modern way of dining. This early Roman chef tells us how the ancient cooks made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new spices and herbs was responsible for an eruption in recipe manuscripts, the majority of which still exist in private cookery archives. The arrival of TV gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this 30 Min_ Pepper Corn Paella Vegetarian Dish recipe.
