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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I looove paella...here's a nice one without seafood (gasp, but you can certainly add some if you like. I like to serve with Macadamia Nut Chicken. Shrimp and/or smoked sausage also works really well. Ingredients:
1 medium onion, diced |
1/2 cup olive oil |
2 stalks lemongrass, crushed |
2 cups jasmine rice or 2 cups arborio rice |
2 teaspoons kosher salt |
4 cups chicken broth |
2 tablespoons chopped fresh garlic |
2 tablespoons chopped gingerroot |
2 large red bell peppers, seeded and diced |
1/4 cup chopped green onion |
1/2 cup water chestnut, diced |
1 small pineapple, diced |
1 large star fruit, sliced |
1 medium papaya, diced |
1 medium mango, diced |
2 tablespoons rum |
Directions:
1. Place rice in sieve and rinse under cold water until water runs clear.
2. Drain well.
3. In a saucepan heat the 1/4 cup olive oil and saute onion until softened.
4. Add the lemongrass, rice and salt, stir well.
5. Add broth, stir, cover and cook for 12-16 minutes over medium heat until rice is tender and the liquid is absorbed.
6. Remove and discard the lemongrass.
7. Saute garlic and ginger in remaining olive oil in a separate pan for about 4 to 5 minutes, until softened.
8. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through.
9. Add rum and cook 1 minute.
10. Toss with rice mixture and serve.
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