Name: Grilled Vegetarian Paella with Basil-Tomato Slaw
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Cuisine: asian
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); 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.

On Tonight

Grilled Vegetarian Paella with Basil-Tomato Slaw

BASIL-TOMATO SLAW:

BASIL-TOMATO SLAW:

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