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Around the Kitchen Table – How to Make a Root Vegetable Paella

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Join me and my co-host +Susan Serra  Monday May 19th at 3 PM EDT as I make my *Classic Paella Dish with a Vegetarian Twist*  and Susan offers tips on making your kitchen a happier place!   Join us *Around our Kitchen Table* 

Saffron Rice with Roasted Root Vegetables will make the perfect *Meatless Monday Dinner*, or an amazing side dish to enjoy with grilled shrimp or chicken!

*Root Vegetable Paella*
1 Turnip peeled and cut into chunks
1 Parsnip peeled and cut into chunks
2 Carrots peeled and cut into large slices
1  Onion peeled and cut into chunks
1 Fennel bulb cleaned and cut into chunks
2 Potatoes cleaned and cut into chunks
1 garlic head , cloves peeled
12 oz whole mushrooms washed
12 oz grape tomatoes washed
Olive Oil as needed
Sea Salt and Black Pepper to taste
pinch of Saffron
2 cups rice
4 -5 cups vegetable stock

Preheat oven to 350 degrees
Clean and prep all vegetables
Toss vegetables in a light coating of Extra Virgin Olive Oil, add sea salt and fresh ground pepper to taste
Place lightly oiled seasoned veggies covered with foil for 25 minutes, then uncover and continue roasting for an additional 15 minutes
While Veggies are roasting begin your cooking your saffron rice.
In a large skillet, add a tablespoon of olive oil and rice.  Stir rice to slightly saute rice for 2-3 minutes.
Add vegetable stock and saffron.  Stir to blend together then cover and allow to simmer while cooking rice.  Stir occasionally, rice should take about 30-40 minutes to cook.
Rice and Veggies should be done about the same time, for assembly on a large platter use the Saffron Rice as a base, arranging the beautiful roasted veggies on top of the rice.
Serve with crusty bread and enjoy!

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