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Recipes  |
Vegetable Paella
1 lb butternut squash, cut into 1 inch pieces 1 large leek, green and white parts only, sliced 1 medium onion, chopped 4 tablespoons olive oil, divided 2 teaspoons Cayenne Pepper Medium Heat 2 cloves garlic, minced 2 cups basmati rice 2 1/2 cups chicken stock 1 cup white wine 1 cup frozen peas, thawed 1 large red bell pepper, chopped 4 large plum tomatoes, chopped 1 jar artichoke hearts 1/2 lb Swiss chard Directions: 1. Preheat oven to 425°. 2. Place leek and squash on a baking sheet and brush with 1 tablespoon of the olive oil and roast for 15-20 minutes. 3. Remove and reduce oven temperature to 350°. 4. In a large paella pan, heat the 3 tablespoons of olive oil and sauté onion until softened. 5. Stir in cayenne pepper and garlic. 6. Add rice and cook while stirring for 2-3 minutes. 7. Add stock, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts and Swiss chard. 8. Stir to combine and simmer for 5 minutes. 9. Place paella pan in oven and bake for 30 minutes or until rice is tender and stock is absorbed. Serves: 6 Prep Time: 1 hour |
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