Vegetable Paella With Wild Rice Recipe
Ingredients
| 1 cup dried cannellini beans or other white beans | ||
| Lima beans | 1 Cup (16 tbs), dried | |
| Olive oil | 2 Tablespoon | |
| Tomato | 1 2/3 Cup (16 tbs), chopped | |
| Red bell pepper | 1 Cup (16 tbs), chopped | |
| Yellow bell pepper | 1 Cup (16 tbs), chopped | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Zucchini | 3/4 Cup (16 tbs), diced | |
| Yellow squash | 3/4 Cup (16 tbs), diced | |
| 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary | ||
| Garlic | 2 Clove (5gm), minced | |
| Water | 2/3 Cup (16 tbs) | |
| Kalamata olives | 1/3 Cup (16 tbs), pitted | |
| Saffron threads | 1 1/4 Teaspoon, crushed | |
| Paprika | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable broth | 3 Can (10oz) | |
| Cooked rice | 3 Cup (16 tbs) | |
Directions
Sort and wash beans; place in a large Dutch oven.
Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes.
Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside.
Heat oil in Dutch oven over medium heat until hot.
Add tomato and next 7 ingredients; saute 5 minutes or until tender.
Add beans, water, and next 6 ingredients; cover, reduce heat, and simmer 1 hour or until beans are tender.
Stir in rice, and simmer an additional 3 minutes.
Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes.
Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside.
Heat oil in Dutch oven over medium heat until hot.
Add tomato and next 7 ingredients; saute 5 minutes or until tender.
Add beans, water, and next 6 ingredients; cover, reduce heat, and simmer 1 hour or until beans are tender.
Stir in rice, and simmer an additional 3 minutes.
Chef
