Saffron Scented Vegetable Paella
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INGREDIENTS
- 1 cup brown rice
- 1 cup white wine
- 1 1/2 cups vegetable stock
- 5 cloves garlic, peeled
- 1 white onion
- 1 red bell pepper
- 4 oz. crimini mushrooms
- 1/4 cup parsley
- 1 lemon
- 1/8 teaspoon saffron
- 1 tablespoon olive oil*
- 1 can artichoke hearts
- 1 1/2 cups cherry tomatoes
- Salt and pepper, to taste*
- *not included
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INSTRUCTIONS
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 the parsley leaves, discarding the stems. Dice onion.
In a large sauté pan or paella pan over medium high heat, add olive oil, onions and peppers. Sauté 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!
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