Basque Vegetable Rice

From EatingWell: September/October 2007 — Subscribe Now!

Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.

READER'S COMMENT:

"This recipe was so good, I can't wait to make it again! I varied slightly from the recipe by not using peppers and adding yellow squash instead. It's a keeper. Peggie, Keeneyville, IL "

Comments

Comment	Posted
This is a wonderful recipe; I gave it a slight twist with the following ingredients; cooking for about the same length of time. Makes 2 hearty servings. 2 tablespoons extra-virgin olive oil; 1 small dried red chile pepper, such as chile de arbol, broken; 2 chiles picked in vinegar, sliced; 1/2 red and 1/2 Spanish medium onions, quartered and thinly sliced; 4 cloves garlic, roughly chopped; 1 large ripe tomato and 1/2 tin plum tomatoes,seeded and diced; 1/2 cup petit pois 1/4 cup broad beans; 1/4 cup pigeon peas; 3 large mushrooms, halved and sliced; 1 carrot, diced 1 red bell pepper, diced; 1 green bell pepper, thinly sliced; 1/2 teaspoon tarragon; 1/2 teaspoon herbes de provence; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons dry Sherry; Splash of balsamic vinegar; 3/4 cup Arborio and Wild rice (ratio 4:1); 1 1/2 cups vegetable broth; Splash of Worcester sauce; 2 tablespoons finely minced fresh flat-leaf parsley for garnish; 4 lime wedges for garnish Anonymous, London, England	8 weeks 3 days ago
This recipe was so good, I can't wait to make it again! I varied slightly from the recipe by not using peppers and adding yellow squash instead. It's a keeper. Peggie, Keeneyville, IL	8 weeks 3 days ago
This tasted like dirt. I think the thyme doesn't go well with this dish. It probably would be quite good seasoning it with parsley and saffron as a substitute. Anonymous, Philadelphia, PA	8 weeks 3 days ago

Comment

Posted

This is a wonderful recipe; I gave it a slight twist with the following ingredients; cooking for about the same length of time. Makes 2 hearty servings. 2 tablespoons extra-virgin olive oil; 1 small dried red chile pepper, such as chile de arbol, broken; 2 chiles picked in vinegar, sliced; 1/2 red and 1/2 Spanish medium onions, quartered and thinly sliced; 4 cloves garlic, roughly chopped; 1 large ripe tomato and 1/2 tin plum tomatoes,seeded and diced; 1/2 cup petit pois 1/4 cup broad beans; 1/4 cup pigeon peas; 3 large mushrooms, halved and sliced; 1 carrot, diced 1 red bell pepper, diced; 1 green bell pepper, thinly sliced; 1/2 teaspoon tarragon; 1/2 teaspoon herbes de provence; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons dry Sherry; Splash of balsamic vinegar; 3/4 cup Arborio and Wild rice (ratio 4:1); 1 1/2 cups vegetable broth; Splash of Worcester sauce; 2 tablespoons finely minced fresh flat-leaf parsley for garnish; 4 lime wedges for garnish

Anonymous, London, England

8 weeks 3 days ago

This recipe was so good, I can't wait to make it again! I varied slightly from the recipe by not using peppers and adding yellow squash instead. It's a keeper.

Peggie, Keeneyville, IL

8 weeks 3 days ago

This tasted like dirt. I think the thyme doesn't go well with this dish. It probably would be quite good seasoning it with parsley and saffron as a substitute.

Anonymous, Philadelphia, PA

8 weeks 3 days ago