Vegetable Paella with Roasted Garlic and Herb Aioli
Team: IDK
Host School: Twin Valley Middle High School
Age Group: High School
Ingredients
4 tbs Olive OIl
1 medium onion, diced
3 cloves of garlic, chopped
1 red bell pepper, diced
½ cup Mushrooms, quartered
1 can of pinto beans
¼ cup of parsley, finely chopped
3 medium tomatoes, Diced
¾ teaspoon of paprika
1 large saffron thread
2 cups brown rice
4 -5 cups of vegetable base
Parsley and lemon for garnish
Roasted Garlic Aioli
3 garlic bulbs
● 1 cup mayonnaise
● 2 tablespoons lemon juice
● 2 tablespoons parsley, chopped
● 2 tablespoons rosemary, chopped
● 1 teaspoon olive oil
● Salt and pepper to taste
Preparation Instructions
Directions:
Heat 5 cups of the vegetable broth and the rice, stir to incorporate. Bring to a boil and then turn down to simmer, uncovered.
Heat the olive oil over medium heat in a paella pan or large, deep saute pan. Add the onions and cook until they begin to soften. Add the bell pepper and garlic and cook until crisp tender. Stir in the tomatoes, mushrooms, parsley, saffron, and paprika. Simmer for about 5 minutes. Then add in the beans.
Add the rice with liquid to the sautéed vegetables and simmer for about 20 minutes, without stirring, until the rice is tender. If the rice is tough on the top layer, gentle stir in up to a cup more broth.
When the rice is cooked, season with salt and pepper, turn off the heat and serve with lemon wedges and parsley.
Top with Roasted Garlic Aioli (recipe follows) if desired.
JESSICA GRIGGS
Roasted Garlic And Herb Aioli
1. Cut the top quarter inch off of each head of garlic. Each individual clove should be visible and exposed.
Place the heads of garlic on tin foil and drizzle with oil. Wrap up the garlic and place in oven for 30
minutes, until fragrant, soft, and golden.
2. Once the garlic has cooled, squeeze individual cloves out of the skin, into a medium bowl.
3. Combine mayonnaise, lemon, salt and pepper, parsley, and rosemary in the bowl with roasted garlic. Stir
until smooth and creamy. Serve with potatoes or spread on your favorite sandwich!