September 15, 2011

Vegetable Paella

After receiving peppers, tomatoes and eggplant in today's CSA box, I decided to make paella for dinner.  I followed a recipe on StrongWomen.com, making only only one change, which was to add a bit more salt at the end.

This dish is delicious, but does not look nearly as appetizing after it has cooked.  Therefore, I've shared a before and after photo to encourage you to try this recipe!


Printer-Friendly Recipe

10 strands Saffron
1 medium eggplant, cut into ¾ inch chunks
1 teaspoon salt
6 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, crushed
2 bell peppers (any color), sliced in 1″ pieces
2 teaspoons paprika
1 1/4 cup Arborio rice
3 1/2 cups vegetable stock
1 lb tomatoes, fresh, chopped
1/8 tsp ground black pepper
6 oz mushrooms, fresh, cut into chunks
15 oz garbanzo beans, rinsed and drained

I made this same recipe almost exactly a year ago, on 9/12/10.  It's no surprise, considering the seasonal nature of my cooking during the CSA season.

I do not like the cooler weather because it means winter is just around the corner, however I do like that the change in seasons gives me a chance to try some new pumpkin and soup recipes, and revisit old favorites.

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