Vegetable and Brown Rice Paella
Jessica
Very yummy dish!
ingredients
- 6 cups vegetable broth
- 1/8 tsp saffron
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 tblsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 3 medium tomatoes or 4 large plum tomatoes, diced
- 1 1/2 cups short-grain brown rice
- 1 small bunch thin asparagus, cut into 2-inch lengths
- 6 canned artichoke hearts, halved
- 1 cup frozen peas
directions
- 1
Preheat oven to 400°. In a saucepan, bring broth to a simmer and stir in saffron, paprika, cayenne and salt. Remove from heat, set aside.
- 2
Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring often. Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil. Cover, place in the oven, and bake for 30 minutes.
- 3
Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to oven for 10 minutes.
- 4
Uncover and cook for 5 minutes more, or until all broth is absorbed. Let stand for 5 minutes before serving.
notes
Takes much longer to make than it says - don't use as much liquid so it absorbs faster
Source: Shape
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews