Spring Vegetable Paella with Drunken Tomatoes
2 T Olive Oil
1 yellow onion, chopped
¼ cup roasted and dice red bell pepper
1 cup Doux South Drunken Tomatoes
2 cloves of garlic, minced
1 ½ tsp salt
¼ tsp ground turmeric
2 cups rice, preferably Arborio
3 cups vegetable stock
1 cup water
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
½ cup radish, Hakurei (Tokyo) turnips
¼ cup diced baby carrot
- In a large pan, heat oil over medium high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add roasted peppers, tomatoes, and garlic and cook stirring occasionally for 2 minutes.
- Stir in the salt, turmeric and rice. Add the vegetable broth, water and bring to a boil. Once at a boil, reduce heat to medium low and add turnips, radish and carrots.
- Simmer for another additional 22 minutes covered, then remove from heat and let stand covered for approximately 10 minutes at which point, add mint, parsley and serve.