Cookbook | Ingredients | Recipes

| Vegetarian | Vegan Cuisine

This recipe originally started as a vegetarian approximation to paella. It has since diverged from its resemblance to paella.

Ingredients

• 1 small potatoes Sliced extremely thin
• 1 big Onion cut into chunks or sliced thin
• 1-3 tomatoes, cut into cubes or slices
• 2-3 Red bell peppers, sliced.
• 1/2 cup of olive oil
• 1 tablespoon curry powder
• 5-10 cloves garlic
• 2 tablespoon paprika
• 2 tablespoon cumin
• 1-2 tablespoon ground chili or chili powder
• 1-2 pinch(es) saffron
• 1 cup basmati rice
• 1-3 tablespoon ground oregano
• 1 can black beans
• 1/2 cup red wine
• 2 tablespoon pine nuts
• 1 tablespoon caraway
• 1 cube vegetarian bouillon

Procedure

1. Put the olive oil in very large saucepan, heat
2. When oil is hot, add curry powder, potatoes, onions, red peppers, tomatoes
3. Stir and fry until potatoes are nearly done
4. Reduce heat, add crushed garlic, pine nuts, caraway, dried oregano, chili powder, stir
5. In a separate pot (with a lid) heat 1 3/4 cup water to boil
6. While waiting for water to boil, make a rice spice mix from 1 tablespoon paprika, pinch of saffron, 1 tablespoon cumin, 1 tablespoon oregano
7. Mix rice spice mix with 1 cup basmati rice
8. When water has begun to boil, reduce heat, add rice and rice spice mix. Cover. It will simmer for 20 minutes in total
9. Add wine to saucepan, stir, turn heat off
10. Let rice simmer for 10 minutes covered, keep rice covered
11. Turn saucepan heat onto low, simmer, stirring occasionally
12. Add bouillion cube to saucepan, mix
13. Let rice simmer for another 10 minutes. Stir contents of saucepan during these 10 minutes
14. Turn heat off on rice
15. When saucepan appears to be frying again, add rice to saucepan, stir
16. When liquid is absorbed by rice, open one can black beans, add to saucepan
17. Stir contents of saucepan until done
18. Turn off heat. Serve with cheese (Parmesan or Cotija work best)
19. Consume remainder of bottle of red wine while eating meal. Serves 2-4

Variations