True Lemon Fall Vegetable Paella
print
Description
As easy as it is exotic, this hearty paella features kale, one of Fall's super-vegetables. Packed with vitamins, minerals and fiber, kale is usually a tough sell to kids. Our recipe transforms this tough customer into a succulent part of a delicious rice dish everyone will enjoy.Ingredients
2 onions, sliced medium
3 cloves garlic, chopped fine
1/2 cup extra virgin olive oil
8 oz. tomatoes, peeled and diced
4 tablespoons pignolia (pine) nuts
1 large bell pepper, red or green, sliced thin
1 1/4 cup short grain rice
3 cups vegetable stock
1 cup peas
3 packets True Lemon
1/2 teaspoon saffron, or 1 1/2 teaspoon tumeric
1 teaspoon paprika
salt and pepper to taste
Directions
Soak the washed kale briefly (5 minutes) in warm water. Heat the water to simmering and cook until just wilted, about 6 minutes. Drain and squeeze out any extra fluid and coarse chop. Set aside.
Over medium heat, sautee the onions and garlic in the olive oil until garlic is almost lightly browned. Add the pignolias and sautee an additional minute. Lower the heat and add the tomatoes and bell pepper and stir thoroughly. Simmer on low for 5 minutes, stirring occasionally. Add the uncooked rice, increase the heat to medium and sautee 2 minutes, stirring constantly. Add all spices including True Lemon, and top with vegetable stock, adding additional water if needed to completely submerge rice. Stir once to mix ingredients.
Bring to a low boil uncovered and simmer until rice is tender and most stock has been absorbed (about 15 minutes)
Add peas and kale and mix once. Simmer 5 minutes, cover, remove from heat and let stand 5minutes before serving.
True Recipes
- Recipes By Product
- Beverages
- Course/Dish
- Main Ingredients
- Diane Henderiks' Recipes
- Cooking With Caitlin Recipes
- Recipe Contests
