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Fall Vegetable Paella

By on October 19, 2014
Screen shot 2014 09 28 at 11.10.40 PM 300x336 - Fall Vegetable Paella

Try this healthy and hearty, vegetable and rice main course dish with a turmeric spice blend by Pat Crocker.

3 tbsp olive oil
3 cloves garlic, chopped
1 cup chopped onions
1 1/2 cups brown rice
2 tbsp Turmeric Spice Paste*
(or commercial curry blend spice)
2 cups stock
1 cup apple juice
2 cups eggplant, peeled and cut
into 1/2-inch (1 cm) cubes
1/2 cup chopped green peppers
1/2 cup chopped red bell peppers
1 cup sliced shiitake mushrooms
1/2 cup cauliflower florets
1/2 cup broccoli florets
1/2 cup sliced carrots

In a large wok or pot, heat oil over medium heat. Add garlic and onions; cook, stirring occasionally, for 5 minutes or until soft. Stir in rice and spice paste; cook for 2 minutes.

Stir in stock and apple juice. Bring to a boil; cover, reduce heat and simmer for 35 minutes.

Stir in eggplant, green peppers, red peppers, mushrooms, cauliflower, broccoli and carrots. Cover and bring to just under a boil. Simmer gently for 10 minutes or until rice is tender and vegetables are cooked. If desired, season to taste with salt and pepper. Serves 6.

Turmeric Spice Paste*

Turmeric has a peppery, warm and bitter flavour. It is best known as one of the ingredients used to make curry. It has a tough brown skin and a deep orange coloured flesh. Turmeric contains curcumin a natural anti-inflammatory which has long been used in both the Chinese and Indian systems of medicine.

1 tbsp olive oil
1 1-inch (2.5 cm) cinnamon stick
2 cloves garlic, finely chopped
1 tsp whole coriander seeds
1/2 tsp ground cumin
1 2-inch (5 cm) piece turmeric
root, peeled and finely chopped
1 1-inch piece of ginger root,
peeled and finely chopped
1 whole clove

In a small skillet, heat 1 tbsp (15mL) olive oil over medium heat. Add cinnamon, garlic and coriander seeds; gently toast, stirring, for 2 minutes. Transfer to a clean coffee grinder. Add cumin, turmeric, ginger and clove; grind into a rough paste.

Courtesy of “The Healing Herbs Cookbook” by Pat Crocker © 2013 www.robertrose.ca

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