Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [49]
Cook Time: 50 minutes
Serves: 4 to 6
5 tablespoons extra-virgin olive oil
8 ounces multicolored mini bell peppers (about 8), left whole, or 1 large red bell pepper, cut into 2- by ½-inch pieces
6 ounces shiitake mushrooms, stems discarded, caps halved or quartered if large (about 2½ cups)
2 teaspoons chopped fresh thyme
2 teaspoons coarse salt
Freshly ground black pepper
1½ cups cauliflower florets (from ½ small head, cored and thick stems removed)
8 ounces green beans, cut into ½-inch lengths (about 1½ cups)
2 cups chopped onions
1 garlic clove, grated
1 can (14.5 ounces) diced tomatoes with juice
1½ teaspoons smoked paprika (preferably Pimentón de la Vera; see [>])
1¼ cups medium-grain white rice (see headnote)
Lemon wedges, for garnish
Sprigs of fresh thyme or Italian parsley, for garnish (optional)
In a small saucepan, bring 6 cups water to a boil; cover and keep hot over low heat.
Heat 2 tablespoons of the oil in a large skillet or paella pan over medium heat. Add the peppers and mushrooms and cook, stirring, until the peppers are blistered and browned and the mushrooms are golden, 6 to 8 minutes. Sprinkle with 1 teaspoon of the chopped thyme, ¼ teaspoon of the salt and a grinding of black pepper. Remove the peppers and mushrooms from the pan with a slotted spoon and set aside.
Add 1 tablespoon of the oil and the cauliflower and green beans to the pan and cook, stirring, over medium-high heat until the cauliflower begins to brown and is crisp-tender, about 5 minutes. Add the remaining 1 teaspoon chopped thyme, ¼ teaspoon of the salt and a grinding of black pepper. Transfer the vegetables to a bowl, keeping them separate from the peppers and mushrooms.
Add the remaining 2 tablespoons oil to the hot pan. Add the onions and cook, stirring, over medium-low heat until softened and golden, 5 to 8 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and boil over high heat, stirring, until all the tomato juice evaporates. Reduce the heat to medium and stir in the paprika. Add the rice and stir until coated with the tomato mixture, about 1 minute. Add 4 cups of the hot water and the remaining 1½ teaspoons salt and bring to a boil. Cook, uncovered, at a gentle simmer over medium-low heat, without stirring, until most of the liquid is evaporated and the rice is almost tender, about 15 minutes.
Spoon the mushrooms and peppers onto the center of the rice. Spoon the cauliflower and green beans around the edges. Pour 1 cup of the hot water on top and cook, uncovered, on medium-low until all the water is absorbed and the rice is tender, 5 to 8 minutes. Do not stir. (If the rice is still slightly firm, add about ½ cup more hot water and cook for another 5 minutes.)
Turn the heat to high for 1 to 2 minutes until the rice forms a browned crust on the bottom of the pan. Push the tip of a spoon into the rice to take a peek. Let the paella stand, uncovered, for 5 minutes before serving. Garnish with lemon wedges and thyme or parsley sprigs, if using.
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Make a Meal
Precede the paella with a soup course. Tomato and White Bean Soup with Spinach Pesto ([>]) or White Bean and Fennel Soup ([>]) are good choices.
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LENTIL AND SHIITAKE RAGOUT WITH GREEN BEANS Vegan
This quick-cooking stew of tender lentils, earthy shiitake mushrooms and bright green beans is a hearty, soul-warming dish great hot from the pan or chilled and served as a salad, with raw spinach leaves tossed in along with a splash of rice vinegar.
Cook Time: 25 minutes
Serves: 4
1½ cups brown lentils
1 garlic clove, bruised with the side of a knife, plus 1 tablespoon finely chopped garlic
1 thick (½-inch) onion slice
1 leafy celery top
3 tablespoons extra-virgin olive oil
8 ounces shiitake mushrooms, stems removed, sliced (