This is an easy dish to make and the results are splendid.
|Author:||Inspired by Vegetarian Times, 2000.02|
|1 1/2 tbsp.||olive oil|
|1 medium||onion, chopped|
|2 - 3 cloves||garlic, minced|
|1||red bell pepper, cut into 2" long strips|
|1||green bell pepper, cut into 2" long strips|
|14 1/2 oz.||diced tomatoes|
|15 oz.||vegetable broth|
|2 cups||quick-cooking brown rice|
|1 tsp.||saffron threads, dissolved in small amount of hot water|
|1/2 tsp.||dried thyme|
|14 oz.||artichoke hearts, drained and coarsely chopped|
|1 1/2 cups||frozen peas, thawed|
|1/4 cups||fresh parsley, chopped|
- In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
- Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes.
- Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
- Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.
- Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 67g||22%|
|Dietary Fiber 6g||24%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.