Recipe created by The Purple Carrot.
Not too long ago, a good friend of ours made a more authentic paella for us and it was, of course, unbelievable. I would venture to say that my Spanish eating and cooking friends would most definitely assert that this is NOT paella. Paella should have meat or seafood (or both!); however, for the plant-eaters among us, this veggie and brown rice version is delicious.
Saffron Scented Vegetable Paella
The Purple Carrot
- 1 cup brown rice
- 1 cup white wine
- 1 1/2 cups vegetable stock
- 5 cloves of garlic peeled
- 1 onion (diced)
- 1 red bell pepper
- 4 oz crimini mushrooms
- 1/4 cup parsley
- 1/8 tsp saffron
- 1 TBSP olive oil
- 1 can artichoke hearts
- 1 1/2 cups cherry tomatoes
- salt & pepper to taste
- Rinse and dry all produce. Thinly slice the pepper, discarding the top, inner membrane and seeds. Thinly slice garlic. Halve the mushrooms and cherry tomatoes. Cut lemon into wedges and set aside. Roughly chop parsley leaves, discarding the stems.
- In a large saute pan or paella pan over medium high heat, add olive oil, onions and peppers. Saute until softened, about 3 minutes, then add garlic and mushrooms. Season with salt and pepper and cook for 3 more minutes.
- Add saffron and rice, stirring constantly to coat the rice with the flavors of the pan. Allow to cook for 1 minute, then add white wine. Next, add vegetable stock and cover with a lid.
- Allow covered rice mixture to cook for 25 minutes over medium heat. Remove lid and place artichoke hearts in center of pan, followed by tomatoes.
- Cover for 2 more minutes to allow vegetables to heat through.
- Top with chopped parsley and squeeze lemon wedges over the dish. Serve hot and enjoy!