Grilled Vegetarian Paella with Basil-Tomato Slaw

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min
Ingredients
  • Olive oil to cook
  • 4 cups basmati rice
  • 5 minced large shallots
  • 1 tablespoon garlic
  • 1 heaping tablespoon minced ginger
  • Salt and black pepper to taste
  • 1/2 tablespoon turmeric
  • 6 cups vegetable stock
  • 4 cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper)
  • BASIL-TOMATO SLAW:
  • 1 bunch Thai basil (2 cups picked leaves)
  • 3 heirloom tomatoes, julienned, different types and colors if possible
  • 1 red onion, sliced
  • 1 minced jalepeno
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Chinese black vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper to taste
Directions

In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.

BASIL-TOMATO SLAW:

In a bowl, combine everything and season. Check for flavor and set aside at room temperature.

PLATING: Serve the paella in the skillet drizzled with the slaw on top.


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