Spanish vagetable paella

1 Servings

Ingredients

Quantity Ingredient
1 cup Dry brown rice *or* Basmati
Rice -- optional
10 To16 oz
(may be added to rice -- or
Instead of)
1 To 4 tb
1 medium /lg
2 To3
1 small Green bell pepper --
Chopped
1 Red bell pepper -- chopped
Small
2 cups Mushrooms -- sliced
10 To 16
In half
½ small Zucchini, quartered --
Chopped small
2 Tomatoes
2 Vegetable bouillon cubes
¼ cup Broth/tomato juice or water
Tamari or miso added
½ teaspoon Powdered saffron OR -- 1g
Saffron strands
½ teaspoon Chopped fesh parsley
Sea salt and cayenne pepper
To tasted
Lemon wedges and parsley
Sprigs
(350-450g)marinated tofu
Olive oil
Onion -- chopped small
Cloves garlic -- minced
Black or green olives -- cut
Chopped small

Directions

Cook the rice and prepare the marinated tofu. In a large skillet or wok, heat the oil and saute the onion and garlic until slightly tender. Then add all the vegetables except the tomatoes and saute until the vegetables are tender but still a bit crispy or firm. Then add the tomatoes, bouillon cubes, liquid and spices and saute 2-3 minutes more. Be sure to break up the cubes in the mixture. Then add the cooked rice and mix everything together for 30-60 minutes, then serve garnished with lemon wedges and parsley sprigs.

Recipe By : BuktiMukti

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