Paella Vegetariana

Name: Paella Vegetariana
Yield: 6 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 2 to 3 garlic cloves, minced; 1 green bell pepper, cut into 2-inch strips; 1 red bell pepper, cut into 2-inch strips; 2 cups diced tomatoes; One 15-ounce can vegetable broth; One 6-serving package quick-cooking brown rice; 1 teaspoon saffron threads, dissolved in a small amount of hot water (see Note); 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

January 24, 2012

This is an easy dish to make, and the results are splendid. Using quick-cooking rice, you can have a magnificent one-dish meal in about thirty minutes, whether for a busy weeknight or a leisurely weekend meal.

Cooks' Note

Substitute 1 teaspoon turmeric if saffron is unavailable.

Recipe information

Yield
6 servings

Ingredients

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 to 3 garlic cloves, minced

1 green bell pepper, cut into 2-inch strips

1 red bell pepper, cut into 2-inch strips

2 cups diced tomatoes

One 15-ounce can vegetable broth

One 6-serving package quick-cooking brown rice

1 teaspoon saffron threads, dissolved in a small amount of hot water (see Note)

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

Preparation

Step 1
Heat the oil in a Dutch oven or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent, about 5 minutes.
Step 2
Add the green pepper and half of the red pepper (set aside the rest for garnish) and sauté for 5 minutes, stirring frequently.
Step 3
Add the tomatoes, broth, rice, saffron, thyme, and 1 cup water. Bring to a simmer, then cover and simmer gently for 10 minutes.
Step 4
Stir in the artichoke hearts, peas, and half of the parsley. Check to see if the rice is completely done. Add a small amount of water to cook further if necessary or to add a bit more moisture to the mixture. Season with salt and pepper. Cook just until everything is heated through, about 3 minutes.
Step 5
Transfer the rice mixture to a large, shallow serving dish or serve straight from the pan. Garnish with a concentric circle of the reserved red pepper strips and sprinkle the remaining parsley over the top. Serve at once.
Menu Suggestions
Step 6
Chickpea and Carrot Salad with Parsley and Olives (page 190) is a fantastic companion dish. If time allows, add steamed asparagus, green beans, or Brussels sprouts to the meal.
Step 7
Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) also teams well with this recipe, as do many of the suggestions for mixed greens salads under Recipe Not Required (page 192) the ones containing fruits and nut. As with the previous menu suggestion, a steamed green vegetable is a good addition if you have a bit more time.
nutrition information
Step 8
Calories: 293
Step 9
Total Fat: 9g
Step 10
Protein: 9g
Step 11
Carbohydrates: 48g
Step 12
Fiber: 6.5g
Step 13
Sodium: 665mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Menu Suggestions

Step 6

Step 7

nutrition information

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Recipe notes