Best Grilled Vegetarian Paella With Basil Tomato Slaw Recipes

Vegetable Paella on the Grill image

Provided by Michael Symon : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons oil (I'm using olive)
2 cups sliced mushrooms (I'm using cremini)
4 cloves garlic, sliced
2 bell peppers, sliced (I'm using red bell peppers)
1 onion, sliced (I'm using red)
Salt
2 cups fresh greens (I'm using kale)
Half 6-ounce can tomato paste (about 5 tablespoons)
1 pound short-grain rice (about 2 1/3 cups)
1 cup wine (I'm using white)
4 cups liquid (I'm using vegetable stock)
4 fried eggs, for serving
Chopped fresh cilantro, for topping, optional

Steps:

Heat a large saute or paella pan over medium heat or place on a grill over medium heat. Add the oil and when hot. Add the mushrooms and crisp for about 3 minutes. Add the garlic, peppers, onions and a large pinch of salt and cook until beginning to soften, about 3 minutes. Add the kale and cook for 1 minute. Stir in the tomato paste and cook for an additional minute. Add the rice and cook until toasted, a few minutes. Add the wine and cook until reduced by half, then add the stock and cook, stirring, until it comes to a simmer. Cook, undisturbed, until the liquid has been absorbed, the rice is cooked and a crust forms on the bottom of the pan, about 20 minutes.
Garnish the paella with the fried eggs and cilantro if you have it.

Vegetarian Paella image

Provided by Robin Miller : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 teaspoons olive oil
8 ounces soy sausage, cut into 1-inch pieces
2 cloves garlic, minced
1 cup marinated artichoke hearts, quartered
1 cup sliced yellow squash
1 cup baby squash or sliced zucchini
1 cup sliced carrots
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1/2 cup frozen green peas
14-ounce can diced tomatoes
6 to 8 saffron threads
1/2 teaspoon paprika
2 bay leaves
2 cups cooked rice
1/2 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper

Steps:

Heat oil in a large paella pan or skillet over medium-high heat.
Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.