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Sunday, February 3, 2008

Vegetarian Paella

This was unbelievably delicious, even if the rice didn't cook quite through. I recommend using minute rice or cooking the rice half-way beforehand. Also, unless you're made of money, use tumeric instead of saffron. I'm still amazed that a teaspoon of something could cost $7.

Recipe, as always, from

  • 1 1/2 Tbs. olive oil
  • 1 medium onion, chopped
  • 2 to 3 medium cloves garlic, minced
  • 1 medium red bell pepper, cut into 2-inch-long strips
  • 1 medium green bell pepper, cut into 2-inch-long strips
  • 14.5-oz. can diced tomatoes
  • 15-oz. can vegetable broth
  • 2 cups uncooked quick-cooking brown rice
  • 1 tsp. saffron threads, dissolved in small amount of hot water
  • 1/2 tsp. dried thyme
  • 14-oz. can artichoke hearts, drained and coarsely chopped
  • 1 1/2 cups frozen peas, thawed
  • 1/4 cup chopped fresh parsley
  • 1 tsp. salt
  1. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
  2. Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
  3. Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.
  4. Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.

We just used green peppers, as red were twice the price. :-)

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