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Title: Spanish Vagetable Paella
Yield: 1 Servings

Ingredients

      1 c  dry brown rice *or* basmati
      1    rice -- optional
     10    to16 oz
      1    (may be added to rice -- or
      1    instead of)
      1    to 4 tb
      1 md /lg
      2    to3
      1 sm green bell pepper --
      1    chopped
      1    red bell pepper -- chopped
      1    small
      2 c  mushrooms -- sliced
     10    to 16
      1    in half
    1/2 sm zucchini, quartered --
      1    chopped small
      2    tomatoes
      2    vegetable bouillon cubes
    1/4 c  broth/tomato juice or water
      1    tamari or miso added
    1/2 ts powdered saffron or -- 1g
      1    saffron strands
    1/2 ts chopped fesh parsley
      1    sea salt and cayenne pepper
      1    to tasted
      1    lemon wedges and parsley
      1    sprigs
      1    (350-450g)marinated tofu
      1    olive oil
      1    onion -- chopped small
      1    cloves garlic -- minced
      1    black or green olives -- cut
      1    chopped small

Instructions

Cook the rice and prepare the marinated tofu. In a large skillet or wok,
heat the oil and saute the onion and garlic until slightly tender. Then add
all the vegetables except the tomatoes and saute until the vegetables are
tender but still a bit crispy or firm. Then add the tomatoes, bouillon
cubes, liquid and spices and saute 2-3 minutes more. Be sure to break up
the cubes in the mixture. Then add the cooked rice and mix everything
together for 30-60 minutes, then serve garnished with lemon wedges and
parsley sprigs.

Recipe By : BuktiMukti

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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