Paella
Serves: 6
Prep Time: 30 min
Cook Time: 40 min
Ingredients
1 Cup
Uncooked brown rice
2 Cups
Boiling water
2 1/3 Cups
Vegetable broth
1
Onion, chopped
2 Cloves
Garlic, minced
3/4 Cup
Green bell pepper, julienned
3/4 Cup
Red bell pepper, julienned
10 Ounce Package
Frozen baby lima beans, thawed
2 Small
Tomatoes, chopped
1 Tsp
Oregano
1/4 Tsp
Salt
1/8 Tsp
Crushed red pepper flakes
Pinch
Saffron threads
15 Ounce Can
Water packed artichoke hearts, drained and halved
1 Cup
Frozen peas, thawed
Directions
1
Place the rice and boiling water in a bowl. Cover and let stand for 20 minutes, while preparing the remaining ingredients. Drain off water and set aside.
2
Heat the vegetable broth to boiling. Place 1/3 cup of the vegetable broth in a large slope-sided saute pan (or use a wok). Add onion and garlic. Cook and stir over medium heat for about 2 minutes until onion softens slightly. Add peppers, lima beans and tomatoes. Cook and stir for another 3 minutes. Add the remaining hot vegetable broth and the drained rice. Stir in the oregano, salt, red pepper flakes and saffron threads. Bring to a boil, reduce heat , cover and cook for 30 minutes. Add artichokes and peas. Mix well, remove from heat, cover and let rest for 5 minutes before serving.
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