[MOL] REcipe of The Week Roasted Pepper Paella [01893] Medicine On Line


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[MOL] REcipe of The Week Roasted Pepper Paella



Good Morning All,

HOpe your palates of taste buds enjoy the following recipe.

Lime wedges garnish, and a squeeze of juice over each serving
adds a tart finish. 

4 bell peppers, assorted colors
3 tablespoons olive oil
3 carrots, diced
2 ribs celery, diced
1-1/2 cups chopped shallots
4 cloves garlic, minced
1-1/2 cups brown and wild rice mix
3 tablespoons red wine vinegar or sherry vinegar
3/4 teaspoon saffron, or more
2 14-ounce cans vegetable stock
1 8-ounce can tomato sauce
3/4 cup frozen or fresh peas
1 large tomato, chopped
3 green onions, chopped
1/4 cup chopped cilantro
1 lime, cut in 6 or 8 wedges


1. In a preheated 500 deg oven, roast peppers on a baking sheet
for 20 to 30 minutes, turning every so often to char evenly.
When skins are blackened and crisp, remove peppers and place in
a paper bag, rolled to close. Set aside to cool. 

2. In a large skillet or paella pan, heat 2 tablespoons of the
oil over medium heat. Sauté carrots, celery, shallots, and
garlic about 5 minutes, until limp and starting to brown. Add
remaining tablespoon oil and rice, and sauté another 5 minutes. 

3. Stir in vinegar, saffron, stock, and tomato sauce, and bring
to a boil. Cover, reduce heat to low, and simmer 40 to 45
minutes. (If excess liquid remains after cooking, remove cover
and simmer on medium to reduce. Don't dry rice out, just leave
enough liquid for a nice sauce.) 

4. While rice cooks, scrape skins from peppers, remove seeds
and membranes, and slice lengthwise into 1/4-inch strips. 

5. When rice is done, stir in peas, tomato, green onions, and
cilantro. Arrange pepper strips on top and stand lime wedges
upright around edges. Place pan at center table and let diners
serve themselves, using pairs of large spoons. 

Makes 6 to 8 servings. 

PER SERVING: 335 CAL (24% from fat), 8g PROT, 9g FAT, 63g CARB,
448mg SOD, 0mg CHOL, 8g FIBER
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