Paella-inspired rice
Recipe by Al's diner
1 tbsp Olive oil
1 medium onion, roughly chopped
Ten cm long celery stick, chopped
Ten cm long carrot, cubed
Couple of dashes of paprika
Dried rosemary (few flakes)
Dried basil
Dried oregano
Half a small green pepper, cut into chunks
Half a small red pepper, cut into chunks
2 cloves garlic, finely chopped
1 large tomato, chopped
1-2 tbsp lemon juice
¼ cup rice
½ cup water
5 cherry tomatoes
Salt & pepper
Prep. Time → 15 min
Cook Time → 30 min
1. Heat olive oil in pan, then add the onion, celery & carrot. Add some salt to draw out the juices. Mix, cover pan over low heat (about 5 mins).
2. Once the onions, etc. are softened and have released their juices (don’t let them burn), add the dried herbs and paprika. Mix well, then add the peppers. Mix well, then cover pan again until the peppers are softened (but still crunchy).
3. Add the garlic and mix well until fragrant. Add the chopped tomato and mix well. Cover and let the tomatoes cook down a bit. Add lemon juice and stir.
4. Add washed rice and mix well. Let the rice absorb the lemony juices, while stirring for around a minute. Add the water, then keep stirring for around 3 – 5 minutes to release the starches and absorb a bit of the liquids.
5. Cover and cook for around 15 mins (stirring occassionaly; add cherry tomatoes 5 mins into this). Adjust seasoning.
6. Mix, then cover the pan (with paper / foil so rice is ‘steamed) and leave for ten minutes before serving.
main courses, rice, vegetarian, endo-safe diet, wheat-free, dairy-free April 10, 2011 11:12
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