Vegan, Jane Austen student, Minimalist, Reader, Librarian

Friday, June 5, 2009

Vegan Paella

Music: Missy Higgins

Jim & I made this paella in about 30 minutes last night for dinner. It's very loosely based on the "Paella Vegetariana" recipe from Vegan Express, but once again, we deviated because we didn't have every single ingredient. 

1 tbsp olive oil
1 1/2 C jasmine, basmati, or brown rice (if you use brown rice, just know that the rice takes about 35-40 minutes to cook vs. 15-20 for the jasmine or basmati)
2 C vegetable broth
1 C water
1 C roasted red peppers, chopped
6 oz jar of marinated artichoke hearts, chopped
1/2 C chives, chopped (we had run of onions so this was in the garden that was the closest in flavor)
2 cloves garlic, minced
1/2 C chopped portobello mushroom stems (leftover from the portobello mushroom sandwiches)
1 1/2 C frozen peas, slightly thawed (I'm not going to go that extra step, so I just let them sit out while I worked on other stuff)
1/2 tsp dried thyme
Sea salt & pepper to taste
2 C diced tomatoes
1/4 C fresh parsley
1/2 to 3/4 C Spanish olives, whole

In a large pan, heat the oil over medium heat and saute onions & garlic about 5 minutes. Add mushrooms and cook for 5 minutes more. Then add tomatoes, rice, broth, water, & thyme. Bring to a slight boil, then lower heat to simmer, cover, & let cook about 15 minutes. Stir in artichokes, peas, & half of the parsley. Check to make sure rice is done. If needed, add more water but this has never happened so I usually have the opposite problem of making sure the rice absorbs all the water. Season with salt & pepper. Cook about 3 more minutes until all is heated through. I usually add the olives at this point.


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