Arroz Vegetariano | CUESA

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Arroz Vegetariano

Source:

Bridget Batson and Patricky Kelly, Gitane

This recipe was demonstrated for CUESA’s Market to Table program on m May 4, 2013.
   
Serves 4-6

INGREDIENTS

Picada Verde
1 large garlic clove
Salt
1 cup parsley leaves
½ cup olive oil
Pepper

Sofrito
Splash of olive oil
1 cup diced onion (small dice)
2 cloves garlic, smashed
1 cup thinly sliced bell peppers, a mix of green and red (and/or other vegetables; see instructions below)
2 cups roughly chopped tomatoes (can substitute canned)
5 sprigs parsley leaves only
5 sprigs thyme 
5 sprigs oregano
1 teaspoon pimenton
Salt and pepper

Rice
1 cup diced onion (small dice)
1 cup diced fennel bulb (small dice)
Splash of olive oil
1½ cups Valencia rice, Bomba is preferred
1 pinch saffron
1 cup thinly sliced spring onion
1 cup fennel fronds
¼ cup pimenton
1½ cups water or stock
Salt and pepper

½ cup assorted shaved baby seasonal vegetables such as asparagus, cauliflower, carrots, and/or peas
Splash of olive oil
Lemon
Salt and pepper

PREPARATION

1.    For the picada verde: With a mortar and pestle, smash the garlic with a pinch of salt until it forms a smooth paste. Add in the parsley and work it until well combined. Add the olive oil and season to taste.

2.    For the sofrito: In a small pot, combine all of the ingredients and bring the mixture to a boil, then reduce the heat to low and let it slowly cook until almost dry and caramelized.  Pass the mixture through a medium-size food mill. The beauty of sofrito sauce is that you can take any over-ripe produce you’ve been meaning to use and make a great sauce. We’ve used carrots, zucchini, celery and all kinds of peppers. The slow cooking and caramelizing is key.

3.    For the rice: Preheat your oven to 350˚F. In a 10-inch paella pan, slowly sweat the onions and fennel bulb in olive oil for 3 minutes or until tender. Add the rice, 1½ cups of the sofrito, and the saffron, spring onions, fennel fronds, and pimenton. Finish with the water or stock and stir until well combined. Place the pan in a preheated oven and bake for about 20 minutes or until the rice is tender, the liquid has been absorbed, and a crust begins to form at the bottom of the pan.

4.    Finish the dish with the shaved baby vegetables dressed in olive oil, the picada verde, and a squeeze of lemon. Add salt and pepper to taste.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »