VEGETARIAN
PAELLA
This delicious vegetarian paella is suitable
for vegans too.
A wonderful dish that feeds many people
Serves 6
Ingredients:
5-6 artichoke hearts, packed in brine
1 1/2 cups brown rice
1 teaspoon salt
1 pinch saffron
2 cups onions, minced
1 cup celery, finely chopped
2 cloves garlic, minced or pressed
1 tablespoon extra-virgin olive oil
1 red bell pepper, seeded and chopped
1 green pepper, seeded and chopped
1 cup corn, frozen
1 1/2 cups fresh green peas or frozen green peas (10-ounce package)
1 cup chopped tomatoes
salt & fresh ground pepper
1/2 cup chopped chives or scallions
Preparation:
Drain the artichoke
hearts, reserving the brine. Quarter the artichoke hearts and set aside.
Add water to the artichoke brine to make 2 1/2 cups of liquid and combine
it with the rice, salt,and saffron in a heavy saucepan. Cover and bring
to a boil on high heat.
Reduce the heat and very gently simmer until the rice is tender and
the liquid has been absorbed, 45 to 60 minutes.
When the rice has simmered for about 25 minutes, In a skillet saute the onions, celery,
and garlic in the olive oil on medium-high heat for about 5 minutes,
until the onions soften.
Add the bell peppers and cover, and saute on medium heat, stirring frequently
for 5 minutes. Add the peas, corn, tomatoes, and reserved artichoke
hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables
are tender. Add salt and pepper to taste.
To serve the paella, spread the rice on a large platter or serve in
a cast iron pan as is traditional in Spain. Top the rice with the vegetables
and their juices.
Sprinkle with chopped chives or scallions.
Enjoy!
