Gout Book.docx

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This vegetarian main dish makes a terrific meal with crusty rolls and a crunchy-crisp
marinated salad. Prep time for this dish is about 15 minutes and cook time about 45
minutes for a total of about 1 hour yielding you about 4 servings.
Ingredients:
1 tbsp (15 mL) olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup (250 mL) short grain rice
1/4 tsp (1 mL) turmeric
2 cups (500 mL) warm vegetable stock
1/4 tsp (1 mL) each sea salt and pepper
1 sweet green pepper
1 sweet red pepper
2 plum tomatoes
1-1/2 cups (375 mL) corn kernels
chopped fresh parsley
How to prepare:
 In large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic,
rice and turmeric for 4 minutes or until onion is softened.
 Stir in stock, salt and pepper; bring to boil.
 Reduce heat, cover and simmer for 10 minutes.
 Meanwhile, cut green and red peppers in half lengthwise; remove core and
membranes.
 Cut in half crosswise; cut lengthwise into strips.
 Core and chop tomatoes.
 Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is
almost tender.
 Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated.
 Garnish with parsley.