Paella is a dish from Spain that is usually made with seafood. This vegetarian version however is just as hearty and has all of the Spanish flare of the dish it’s based on!
- 1 cup of organic short-grain brown rice
- Hefty pinch saffron (about 8 strands)
- 6 cups of organic vegetable broth
- 1 tablespoon extra virgin olive oil
- 1 large organic yellow onion, diced
- 4 organic garlic cloves, thinly sliced
- 1 organic red bell pepper, sliced
- 1 organic yellow bell pepper, sliced
- 3/4 cup organic crushed tomatoes, fresh or canned
- 2 tablespoons organic tomato paste
- 1/2 tablespoon hot paprika
- 1 cup organic green beans, trimmed and halved
- 3 organic artichoke hearts, sliced,fresh
- 1 cup organic cooked chickpeas
- 1/4 cup organic peas, fresh or frozen
- 1/4 cup organic chopped parsley, for garnish (optional)
- Himalayan pink salt and pepper
Bring 3 cups of water and a hefty pinch of salt to a boil, add the rice, and cook for about about 20 minutes, or until the rice begins to soften. Drain and set aside. (Par-boiling the brown rice speeds up the overall cooking time.)
Combine saffron threads and 3 tablespoons of warm water in a small bowl and set aside. Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed.
Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft, about 7 minutes. Mix in the crushed tomatoes, tomato paste, hot paprika, saffron threads (along with the water), and season generously with salt and freshly cracked pepper. Let it cook for a few minutes.
Make sure to have your vegetable broth simmering nearby. Fold in the green beans, artichoke slices, and chickpeas. Then stir in the par-boiled, drained rice. Ladle the simmering broth over the rice. Bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has evaporated. A few minutes before the rice is fully cooked, scatter the peas over top. Sprinkle with parsley just before serving.