Paella
(from walowrey’s recipe box)
Don’t be intimidated by the number of ingredients in the paella. This is an easy dish to make, and the results are splendid. If saffron isn’t available, substitute 1 teaspoon turmeric (but don’t dissolve in water).
Per serving: 372 calories, 10g protein, 6g, total fat, 1g saturated fat, 67g, carbohydrates, 0mg cholesterol, 611mg sodium, and 6g fiber
Source: Vegetarian Times
Serves 6 peopleIngredients
- 1 1/2 tablespoons organic olive oil
- 1 medium organic onion, chopped
- 2 to 3 medium cloves organic garlic, minced
- 1 medium organic red bell pepper, cut into 2-inch-long strips
- 1 medium organic green bell pepper, cut into 2-inch-long strips
- 14.5 ounces tomatoes, diced
- 15 ounces vegetable broth
- 2 cups brown rice, uncooked
- 1 teaspoon saffron threads, dissolved in small amount of hot water
- 1/2 teaspoon organic thyme
- 14 ounces organic artichoke hearts, coarsely chopped
- 1 1/2 cups organic peas
- 1/4 cup fresh, organic parsley, chopped
- 1 teaspoon salt
Directions
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In large pot, heat oil over medium heat.
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Add onion and garlic and cook, stirring often, until softened (about 5 minutes).
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Set aside half the red pepper strips for garnish.
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Add all remaining pepper strips to onion mixture and cook, stirring often (about 5 minutes).
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Stir in tomatoes, broth, rice, saffron mixture, thyme and 1 cup water.
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Bring to a boil.
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Reduce heat to low, cover and simmer 10 minutes.
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Stir in artichoke hearts, peas, half the parsley and salt.
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Season with freshly ground pepper to taste and add a little water to moisten if needed.
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Cook, stirring, just until heated through (about 5 minutes).
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Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips.
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Sprinkle with remaining parsley and serve hot.