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
We are able to read the history of written recipes back into antiquity, certainly as far back as the Egyptians, and maybe further still. However, sadly, these early recipes were just very simple pictorial instructions for meal preparation.
As we move on, there are a couple of interesting recipe books from the 14th Century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that appears on menues today, but instead accounts of the types of meals prepared by the chefs of the upper classes of those days. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the holy land, including coriander, parsley, and basil. These new herbs and spices created a surge in books on cooking, some of which are kept safe in private libraries. The revolution that is television brought us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access 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.
