Plenty: Vibrant Recipes from London's Ottolenghi
Tags: vegetarian tomatoes paella peppers cooking with alcohol fennel vegan artichokes short grain rice vegan recipe
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Zosia from Toronto, ON
Vibrant in both appearance and flavour, this recipe epitomizes for me what this book is all about....presenting vegetables in innovative, appealing and delicious ways.
The rice (I used Arborio) is simmered slowly with sauteed onions, peppers and fennel, saffron and smoked paprika in a vegetable stock. Marinated artichokes, fresh tomatoes and fava beans (I forgot to look for frozen so used edamame) are then added to the rice and steamed. The dish is finished with olives, parsley and lemon.
The rice was perfectly cooked except for the bottom crust....there wasn't one. I was a little disappointed since everything about the cooking technique (do not stir!) was pointing in that direction so I'll try a different pan next time.
Every bite offered a different blend of flavours....sweet, smoky, earthy, hot (not too hot), salty, tangy....definitely a party in your mouth. When even the committed carnivore in the family enjoys it, you know the recipe's a winner!
This serves 3-4 as a main course.
(edited 10th February 2012) (2) comment (4) useful
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