Ok, I’ll admit that I’m a bit challenged in the kitchen (I mistook garlic for an onion a few years ago and my husband STILL pokes fun at me every chance he gets…), but I recently tried this veggie paella recipe from my friend and chef Nikki Croes, and it was a success! My husband went back for seconds and eagerly ate it for dinner the next day (this never happens!) so you can imagine how pleased I was. It’s an easy to follow recipe and a great way to stay on track with your health goals this year!
The only thing I did differently was add Paprika on top when it was done. Take a pic of yours and post it here!
Adapted from The Get Healthy, Go Healthy Vegan Cookbook
2 Tbsp. extra virgin olive oil
1 large onion
2 garlic cloves
1 ½ cups brown rice
3 cups vegetable broth
¼ tsp. saffron
1 15-oz can/jar artichokes, drained and chopped
1 cup frozen peas
1 ½ cups cooked kidney beans
Salt, pepper & oregano
Heat the olive oil in a pot. Saute onion and garlic until soft, about 3-5 minutes.
Add rice, broth, saffron, 1/2 tsp. salt and a pinch of pepper. Bring to a boil, cover and simmer for 45 minutes.
Open the lid and layer the artichokes, peas and beans on top of the rice. (Do not stir.) Cover and cook 10 minutes on low.
Turn off the heat and let sit for 5 minutes. Fluff with a fork to incorporate the ingredients. Season with salt, pepper and oregano.*
*Nikki’s Notes: I season to taste, so please do the same. The sodium content of your stock will inform how much salt you will need. Generally, a few generous pinches of salt, pepper and oregano can really dial up the flavors. You can also finish the dish with green olives and red pepper flakes, and serve with lemon wedges.