ABOUT THE RECIPE:
For years, my husband asked me to come up with a vegan version of paella. One day, he brought home a paella pan and I was immediately inspired to create this delicious one-pot meal. If you don’t have a paella pan, don’t let that stop you. A large, thick-bottomed pan will do nicely, so I heartily suggest giving this enticing recipe a try!
Makes 4 to 6 servings
INGREDIENTS:
1 can (28 ounces) whole peeled tomatoes, with liquid
8 to 10 ounces cremini mushrooms, cleaned and stemmed
2 cups brown basmati rice, short grain brown rice, or long-grain brown rice
2 cloves garlic, minced
1 sweet red pepper, diced
1 cup frozen green peas
4 scallions, sliced
1⁄2 cup chopped fresh flat-leaf parsley
1¾ cups vegetable broth, plus more as needed
1⁄2 teaspoon sweet paprika
1⁄2 teaspoon ground turmeric
1⁄4 teaspoon salt
1 jar (12 to 14 ounces) quartered artichoke hearts, packed in oil, partially drained (see note)
INSTRUCTIONS:
Put the tomatoes and their juice in a medium bowl and break up slightly using a potato masher or large fork. Put the crushed tomatoes, mushrooms, rice, garlic, red pepper, frozen peas, scallions, parsley, vegetable broth, paprika, turmeric, and salt in a very large mixing bowl and stir well to combine. Pour the mixture into a large skillet or paella pan that has a tight-fitting lid.
Cover and cook over medium-low heat for about 50 minutes. Remove cover. Gently stir the paella. Press the artichokes one by one into the top of the paella, arranging them evenly over the top of the rice. If the paella seems dry at this point, pour 1⁄4 to 1⁄2 cup more broth over top of the paella. Do not stir!
Cover and cook 15 to 25 minutes more, or until the liquid is absorbed and the rice is soft, checking occasionally. If the rice is still firm, add 1⁄4 cup more vegetable broth and cook for 10 to 15 minutes more. Serve in pretty bowls with whole-grain bread and/or green salad on the side.
Chef's note: If preferred, you may use 1 jar/can (12 to 14 ounces) quartered, water-packed artichoke hearts, (well drained), in place of the oil-packed variety.
Ingredients
Directions
ABOUT THE RECIPE:
For years, my husband asked me to come up with a vegan version of paella. One day, he brought home a paella pan and I was immediately inspired to create this delicious one-pot meal. If you don’t have a paella pan, don’t let that stop you. A large, thick-bottomed pan will do nicely, so I heartily suggest giving this enticing recipe a try!
Makes 4 to 6 servings
INGREDIENTS:
1 can (28 ounces) whole peeled tomatoes, with liquid
8 to 10 ounces cremini mushrooms, cleaned and stemmed
2 cups brown basmati rice, short grain brown rice, or long-grain brown rice
2 cloves garlic, minced
1 sweet red pepper, diced
1 cup frozen green peas
4 scallions, sliced
1⁄2 cup chopped fresh flat-leaf parsley
1¾ cups vegetable broth, plus more as needed
1⁄2 teaspoon sweet paprika
1⁄2 teaspoon ground turmeric
1⁄4 teaspoon salt
1 jar (12 to 14 ounces) quartered artichoke hearts, packed in oil, partially drained (see note)
INSTRUCTIONS:
Put the tomatoes and their juice in a medium bowl and break up slightly using a potato masher or large fork. Put the crushed tomatoes, mushrooms, rice, garlic, red pepper, frozen peas, scallions, parsley, vegetable broth, paprika, turmeric, and salt in a very large mixing bowl and stir well to combine. Pour the mixture into a large skillet or paella pan that has a tight-fitting lid.
Cover and cook over medium-low heat for about 50 minutes. Remove cover. Gently stir the paella. Press the artichokes one by one into the top of the paella, arranging them evenly over the top of the rice. If the paella seems dry at this point, pour 1⁄4 to 1⁄2 cup more broth over top of the paella. Do not stir!
Cover and cook 15 to 25 minutes more, or until the liquid is absorbed and the rice is soft, checking occasionally. If the rice is still firm, add 1⁄4 cup more vegetable broth and cook for 10 to 15 minutes more. Serve in pretty bowls with whole-grain bread and/or green salad on the side.
Chef's note: If preferred, you may use 1 jar/can (12 to 14 ounces) quartered, water-packed artichoke hearts, (well drained), in place of the oil-packed variety.
