Grilled Vegetarian Paella with Basil-Tomato Slaw |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Ingredients:
olive oil to cook |
4 cups basmati rice |
5 minced large shallots |
1 tablespoon garlic |
1 heaping tablespoon minced ginger |
salt and black pepper to taste |
1/2 tablespoon turmeric |
6 cups vegetable stock |
4 cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper) |
1 bunch thai basil (2 cups picked leaves) |
3 heirloom tomatoes, julienned, different types and colors if possible |
1 red onion, sliced |
1 minced jalepeno |
1/4 cup balsamic vinegar |
1 tablespoon chinese black vinegar |
1/4 cup extra virgin olive oil |
salt and black pepper to taste |
Directions:
1. In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.
2. BASIL-TOMATO SLAW:
3. In a bowl, combine everything and season. Check for flavor and set aside at room temperature.
4. PLATING: Serve the paella in the skillet drizzled with the slaw on top.
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