The One-Dish Vegetarian by Maria Robbins

Author:Maria Robbins
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2014-06-12T16:00:00+00:00

The cultivation of food plants began in Neolithic times, when barley was one of the first to be thus raised deliberately; but we know that it was eaten ever earlier, by prehistoric men who gathered the seeds of the wild grass which was the ancestor of our modern varieties and, before they had learned how to make flour, scattered them over meat and other foods to add a nutty seasoning.—Waverley Root

Vegetarian Paella

6 servings

This famous dish from Spain is named for the vessel in which it is cooked—a wide, flat-bottomed pan with handles on the sides that can be made of earthenware or metal. You may be surprised to know that the paella most commonly served in this country—a dish consisting of rice, seafood, chicken and sausage—is much less authentic than a dish of paella that is completely vegetarian. The original paella, hailing from Valencia, contained rabbit, chicken, beans, and snails. Paella with seafood came much later, but the ingredients of the two are never combined. Vegetarian paellas, however, are not at all uncommon, and this one never fails to satisfy.

5 cups vegetable stock or water

3 tablespoons extra-virgin olive oil

1 large white or Spanish onion, finely chopped

6 garlic cloves, finely minced

½ teaspoon hot red pepper flakes

1 large red bell pepper, seeded and diced

1 small fennel bulb, trimmed and cut into ¼-inch dice

2 cups Spanish Valencia rice or Italian arborio rice

½ cup red wine

2 cups chopped fresh or canned (drained) tomatoes

¼ cup finely snipped basil leaves

2 tablespoons fresh minced fennel fronds

1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried oregano

1 teaspoon salt

Freshly ground black pepper, to taste

½ cup dried chestnuts*, soaked for 1 hour in warm water, drained and coarsely chopped

1 10-ounce package frozen artichoke hearts, thawed and quartered

1 cup fresh or frozen peas, thawed

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