Recipe: Spanish Rice with Alioli Mayonnaise

SPANISH RICE WITH AIOLI MAYONNAISE
From "Vegetarian Cooking for Everyone" by Deborah Madison
Serves 4 as a main dish, 5 as a side dish

Stock:
1 large onion, coarsely chopped
1 tablespoon olive oil
2 tablespoons tomato paste
7 cups water, divided
1 head garlic, outer skin removed
1 teaspoon fennel seeds
2 teaspoons sweet paprika
1/4 teaspoon turmeric
1 teaspoon salt

Rice:
3 tablespoons olive oil
1 large onion, diced
1 medium red bell pepper, stemmed, seeded and diced
10 sun-dried tomatoes (reconstituted dry or drained oil-packed), cut into strips
1 large clove garlic, peeled and minced
2 teaspoons sweet paprika
1 teaspoon turmeric
Pinch red pepper flakes
1 1/2 cups Arborio rice
1/4 cup finely chopped parsley
Freshly ground black pepper to taste

Mayonnaise:
1/2 cup light mayonnaise
1 medium clove garlic, peeled and forced through a press
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice

To prepare the stock:
Saut the onion in 1 tablespoon oil until partly browned, then add tomato paste and 1 cup water. Scrape up the juices from the bottom of the pot. Then add remaining 6 cups water, whole head garlic, fennel seeds, paprika, turmeric and salt. Bring to a boil, reduce the heat and simmer, partly covered, 25 minutes. Remove garlic head and set aside. Then strain stock, pressing on the solids. Add water if needed to make 5 cups.

To prepare the rice:
Lightly oil a shallow casserole dish which is about 12 inches in diameter; set aside. Preheat oven to 350 degrees. Heat 3 tablespoons olive oil in a wide pot set over medium heat. Add the onion, bell pepper and dried tomatoes; cook, stirring occasionally, until onion is browned, about 15 to 20 minutes. Add the garlic, paprika, turmeric, pepper flakes and rice, stirring until the rice is coated. Pour in the strained stock, stirring well. Cook, uncovered, over medium heat 10 minutes, stirring occasionally. Transfer rice to the prepared casserole dish and put the reserved head of garlic in the center. Cover and place on the middle oven rack. Bake 25 minutes. Remove from the oven and let stand, covered, 10 minutes.

To prepare the aioli mayonnaise:
Stir together the mayonnaise, pressed garlic, Dijon and lemon juice. Refrigerate until ready to serve. Serve a little of the aioli on top of each serving of rice.