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  30-min: pepper corn paella - vegetarian dish
 
Yield: 4 Servings
 
1 tb Vegetable oil      1 Onion chopped
2 Garlic cloves minced      1 c Short-grain rice
1/4 ts Turmeric      2 c Vegetable stock warm
1/4 ts Salt      1/4 ts Pepper
1 Sweet red pepper      1 Sweet green pepper
2 Plum tomatoes      1 1/2 c Corn kernels
 Fresh parsley chopped In large nonstick skillet or paella pan heat oil over medium heat; cook onion garlic rice and turmeric for 4 minutes or until onion is softened. Stir in stock salt and pepper; bring to boil. Reduce heat cover and simmer for 10 minutes. Meanwhile cut green and red peppers in half lengthwise; remove core and membranes. Cut in half crosswise; cut lengthwise into strips. Core and chop tomatoes. Stir peppers and tomatoes into pan; cook covered for 15 minutes or until rice is almost tender. Stir in corn; cook covered for about 5 minutes or until liquid has evaporated. Garnish with parsley. Serve with a crusty roll and crunchy-crisp marinated salad. 4 servings for $5.23CDN [Aug 95] Per Serving: about 365 calories 7 g protein g fat 61 g carbohydrate Source: Canadian Living magazine Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com

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