Braden Family Cookbook

Chuck Braden

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WITH BASIL-TOMATO SLAW                     Ming Tsai     

Olive oil to cook
4 cups basmati rice
5 minced large shallots
1 tablespoon garlic
1 heaping tablespoon minced ginger
Salt and black pepper to taste
tablespoon turmeric
6 cups vegetable stock
4 cups mixed grilled vegetables, 1/2 inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel,
1/4 inch thick sliced and grilled with olive oil, salt and pepper)

In a hot oven proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re -check seasoning.



1 bunch Thai basil (2 cups picked leaves)
3 heirloom tomatoes, julienne, different types and colors if possible
1 red onion, sliced
1 minced jalapeno
1/4 cup balsamic vinegar
1 tablespoon Chinese black vinegar
1/4 cup extra virgin olive oil
Salt and black pepper to taste

In a bowl, combine everything and season. Check for flavor and set aside at room temperature.


Serve the paella in the skillet drizzled with the slaw on top.