Kosher for Passover Paella from Dare to be Different!
Check out this exclusive Passover recipe from Dare to be Different's Robin Jemal just in time for the holiday!
- Short grain brown rice
- 1 Vidalia onion, chopped
- 1 can chickpeas
- Olive oil
- 2 bunches of carrots
- 1/2 Vidalia onion, chopped
- 1 bunch of Kale chopped
- 2 cloves of garlic
- 3 Fennel bulbs
Cook 2.5 glasses of brown rice according to package instructions.
Sauté 1 chopped onion in oil and add it to cooked rice. Mix in chick peas to cooked rice.
Slice carrots in quarters, lengthwise.
Toss with olive oil, salt, pepper, cumin, agave, rosemary and 1/2 of a fried onion.
Set oven to 400 degrees and roast for about 1 hour (turning it half way through) until browned in spots.
Fry garlic in oil and add chopped kale sauteed with salt and pepper until slightly wilted.
Slice three fennel bulbs and toss with olive oil, salt, pepper and Turmeric.
Set oven to 400 degrees and roast for about 1 hour.
Coat the bottom of the Paella pan with cooking spray and a spread a small amount of oil on it. Fill the pan with cooked rice and over the stove, toast the rice until it's bottom begins to "crunch." Top with sections of roasted vegetables and serve with Tehineh on the side!
Robin Jemal is the author of the Dare to be Different cook books and owner of the Dare to be Different catering company.