Grilled Vegetarian Paella With Basil-Tomato Slaw

• PAELLA 2 WAYS:
• Olive oil to cook
• 4 cups basmati rice
• 5 minced large shallots
• 1 tablespoon garlic
• 1 heaping tablespoon minced ginger
• Salt and black pepper to taste
• 1/2 tablespoon turmeric
• 6 cups vegetable stock
• 4 cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper)
• BASIL-TOMATO SLAW:
• 1 bunch Thai basil (2 cups picked leaves)
• 3 heirloom tomatoes, julienned, different types and colors if possible
• 1 red onion, sliced
• 1 minced jalepeno
• 1/4 cup balsamic vinegar
• 1 tablespoon Chinese black vinegar
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste

1. PAELLA 2 WAYS:
2. In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season.
3. Add turmeric and stir for 2 minutes.
4. Add stock and vegetables and check for seasoning.
5. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth.
6. Fluff with a fork, re-check seasoning.
7. BASIL-TOMATO SLAW:
8. In a bowl, combine everything and season. Check for flavor and set aside at room temperature.
9. PLATING: Serve the paella in the skillet drizzled with the slaw on top.
10. Prep Time: 10 minutes
11. Cook Time: 1 hour 10 minutes

olive oil, basmati rice, shallots, garlic, ginger, salt, turmeric, vegetable stock, vegetables, tomato, basil, tomatoes, red onion, jalepeno, balsamic vinegar, chinese black vinegar, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/grilled-vegetarian-paella-with-basil-tomato-slaw-1221951 (may not work)