C R kitchen
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INDONESIAN PAELLA
Serves 8
Indonesians call their version of Paella "Pullao". With the addition of mung beans, this
pullao is more nutritious and quite a bit spicier than the Paella Classic. People who live in
tropical climates tend to eat spicier foods, and they complement these dishes with yogurt
based salads. Combine thinly sliced cucumbers with nonfat yogurt, a little marjoram or
dill, and a dash of salt. Or, serve this Pullao with sliced fresh tomatoes.
2 large skinless chicken breasts, cut into bite size pieces
1 lb. medium shrimp
2 large green chilis, seeded and minced (wear gloves when handling fresh chilis)
1 1/2 cups cooked whole mung beans,
or 4 cups mung bean sprouts,
or 1 1/2 cup cooked black-eyed peas
2 cups brown rice, soak for 1/2 hour
1 tsp black mustard seeds
1 large onion, chopped
5 cloves garlic, minced
2 tsp fresh ginger, peeled & minced
1/2 lb string beans, cut into 1/4" pieces
2 large tomatoes, chopped
1 large carrot, sliced into 1/4" pieces
3 3"x1" strips kombu, soaked for 10 minutes, chopped
1 1/2 tsp ground coriander
1 tsp ground cumin, cardamon
2 tblsp parsley, chopped
1/4 cup cilantro, chopped
olive oil cooking spray
Method
Preheat oven to 325".
Spray a large skillet with olive oil and place over a medium heat. When hot, add the
mustard seeds. As soon as the seeds begin to pop (just a few seconds), add the chopped
onion. Stir, adding small amounts of water if the onion is getting too dry, and cook over
medium heat until the onions are just wilted. Add the garlic, chilis and ginger. Stir and
continue to cook over medium heat for 2 minutes. Lower heat and add the chicken. Stir
until the chicken turns opaque, about 4 minutes. Add the beans, (if you are using sprouts,
add them during the last 10 minutes of cooking) rice, carrots, tomatoes, string beans, and
spices. Saute and stir for about 10 minutes or until the rice turns translucent and the
vegetables are bright in color.
Add 2 cups of water or broth and the minced parsley. Turn heat to medium-low, cover and
simmer 30 minutes. Cover the rice with the shrimp and replace the lid. Cook over a low
flame for 10 minutes.
When the rice is tender and all the liquid has been absorbed the Pullao is ready. Fluff the
rice with a fork and gently mix in the cilantro.
This dish freezes very well and makes a wonderful lunch.
Per Serving: Calories 436, Fat 10%, Protein 34%, Carb. 56%, 244 mg Choles
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