We have approached the third week into September and Vegan MoFo! This month has flown by! I have really enjoyed the new blogs that I have come across this year as well as the ones I have been following for years. It is impressive the passion and love of vegan cooking that is shared across the globe!
|Paella before the peas have been added|
Over the years, I have made paella thinking about that special evening in Madrid. I am not sure how closely this dish mirrors what I had that night, but I enjoy the flavor and aroma that this dish brings! I have found that Trader Joe's sells reasonably priced saffron. I purchased a small bottle and it has lasted me quite a while. I do not have a paella pan, but used a wok for size. This recipe makes quite a bit of paella. Which reminds me of a line from Seinfeld when George's Mom, Estelle, proclaims "What am I supposed to do with all this Paella?". I like to save the remaining paella for leftovers!
- 1 tsp olive oil
- 4 c vegetable broth, low or no sodium homemade or store bought
- 2 c brown rice
- 1/8 tsp saffron
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tsp thyme
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 15 oz can or artichoke hearts (not the kind in oil)
- 1 15 oz can of chickpeas
- 2 tbsp chopped parsley
- 1 c frozen peas
|Broth with saffron|
Open the lid and add the frozen peas. Turn off the heat and allow the pan to sit, closed for about 5 minutes. Remove the lid, stir and serve warm.