Vegetarian Paella

[Guest guest]

This recipe comes together in 30 - 40 minutes and is quite good. I'm

not a big fan of canned artichokes (LOL), so I substituted some

chopped summer squash (about a cup or two - didn't even measure), and

put it in along with the pepper.

 

 

~VEGETARIAN PAELLA~

 

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 to 3 cloves garlic, minced

1 green bell pepper, cut into 2-inch strips

1 red bell pepper, cut into 2-inch strips

2 cups diced ripe tomatoes

One 15-ounce can vegetable broth

1 teaspoon saffron threads, dissolved in a small amount of hot water

(see Note)

One 6-serving portion quick-cooking brown rice, uncooked

1/2 teaspoon dried thyme

One 14-ounce can artichoke hearts, drained and coarsely chopped

1 1/2 cups frozen green peas, thawed

1/4 cup chopped fresh parsley

Salt and freshly ground pepper to taste

 

Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion

and garlic and sauté over medium heat until translucent, about 5

minutes.

 

Add the green pepper, and half of the red pepper (set aside the rest

for garnish), and sauté for 5 minutes, stirring frequently.

 

Add the tomatoes, vegetable broth, rice, seasonings, and 1 cup water.

Bring to a simmer, then cover and simmer gently for 10 minutes.

 

Stir in the artichoke hearts, peas, and half of the parsley. Check if

rice is completely done; Add a small amount of water to cook further

if needed, or to add a bit more moisture to the mixture. Season with

salt and pepper. Cook just until everything is well heated through,

about 3 minutes.

 

Garnish with remaining parsley and serve at once.

 

Makes 4-6 servings depending on how hungry you are!