Copyright, 1999, Ming Tsai, All Rights Reserved
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 tumeric
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)
In a hot oven-proof skillet coated with olive oil, saute rice, shallots,
garlic and ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2
minutes. Add stock and vegetables and check for seasoning. Cover and bake in a
350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff
with a fork, re-check seasoning.
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
In a bowl, combine everything and season. Check for flavor and set aside at
room temperature.
PLATING: Serve the paella in the skillet drizzled with the slaw on top.
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
