Ingredients: 1/2 cup canola oil 5 or 6 medium yellow onions, diced 5 or 6 medium zucchini, diced 3 medium eggplant, diced 8 to 10 cloves garlic, minced 6-1/2 quarts (approximately) water or vegetable stock 9 cups long- or medium-grain brown rice 3 cups wild rice 12 large carrots 1/4 cup dried oregano 3 tablespoons dried thyme leaves 4-1/2 teaspoons salt 4-1/2 teaspoons pepper 1 tablespoon ground turmeric 6 cups green peas, fresh or frozen and thawed Directions:1. Preheat the oven to 375 degrees F. 2. In an extremely large saucepan, heat the oil over medium heat. Add the onions, zucchini, eggplant, and garlic, and cook, stirring frequently, until the vegetables are tender, about 10 to 15 minutes. 3. Stir in the water or stock, both rices, carrots, oregano, thyme, salt, pepper and turmeric, and bring to a simmer. Transfer the mixture to 2 or 3 large casseroles or deep baking pans. Cover and bake for 40 minutes. 4. Remove the paella from the oven, fluff the rice with a fork, and stir in the peas. Return to the oven and bake for 5 minutes more. 5. Remove the paella from the oven, fluff again, and let stand, covered for about 15 minutes. If serving for a buffet, transfer the paella to a steam table. Keep warm and ready to serve. |