Quick Vegetarian Paella

Quick Vegetarian Paella
Photo by Becky Luigart-Stayner

Ingredients

  • 3 cups uncooked quick-cooking brown rice
  • Chopped fresh flat-leaf parsley (optional)
  • ½ teaspoon dried thyme
  • ½ cup pimiento-stuffed olives, chopped
  • 1 cup sliced cremini mushrooms
  • 1 teaspoon saffron threads, crushed, or ground turmeric
  • 2 cups (1-inch) chopped green bell pepper
  • + 10 more ingredients
    • 2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 cup water
    • 2 cups chopped onion
    • 2 tablespoons extravirgin olive oil
    • 1 cup frozen green peas
    • 2 cups chopped tomato
    • 2 garlic cloves, minced
    • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped

Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in tomato, green peas, olives, 2 tablespoons parsley, black pep...

View full recipe at My Recipes

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