A few weeks ago I made my version of a Tex-Mex Jambalaya on Around the Kitchen Table and during the show the question came up about Vegetarian Options for the dish and I mentioned a Root Vegetable Paella. I had never made this version of Paella and although I strayed considerably from the Classical Interpretation of this dish it proved to be worthy of the name!
Although the dish does require a little bit more time in prepping the veggies and may leave Carnivores feeling a little unsatisfied it was wonderfully delicious with the vegetable retaining their flavors while caramelizing adding even more to the dish. The Saffron Rice was true to its name and although I left the Soffritto out of this dish because of all the veggies I had added, it still had a lovely flavor with that rich unmistakable Saffron flavor.
So whether you make this one of your Meatless Monday dinners or serve it as a side dish to accompany your favorite grilled protein I promise its sure to be a hit with your friends and family, and a delicious dish for a light satisfying dinner during the summer months. Just add some crusty bread and a glass of wine and it will be a night to remember!
- 1 Turnip peeled and cut into chunks
- 1 Parsnip peeled and cut into chunks
- 2 Carrots peeled and cut into large slices
- 1 Onion peeled and cut into chunks
- 1 Fennel bulb cleaned and cut into chunks
- 2 Potatoes cleaned and cut into chunks
- 1 garlic head , cloves peeled
- 12 oz whole mushrooms washed
- 12 oz grape tomatoes washed
- Olive Oil as needed
- Sea Salt and Black Pepper to taste
- pinch of Saffron
- 2 cups rice
- 4 -5 cups vegetable stock
- Preheat oven to 350 degrees
- Clean and prep all vegetables
- Toss vegetables in a light coating of Extra Virgin Olive Oil, add sea salt and fresh ground pepper to taste
- Place lightly oiled seasoned veggies covered with foil for 25 minutes, then uncover and continue roasting for an additional 15 minutes
- While Veggies are roasting begin your cooking your saffron rice.
- In a large skillet, add a tablespoon of olive oil and rice. Stir rice to slightly saute rice for 2-3 minutes.
- Add vegetable stock and saffron. Stir to blend together then cover and allow to simmer while cooking rice. Stir occasionally, rice should take about 30-40 minutes to cook.
- Rice and Veggies should be done about the same time, for assembly on a large platter use the Saffron Rice as a base, arranging the beautiful roasted veggies on top of the rice.
Here’s the video edition of the recipe from Around the Kitchen Table.