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Quick Vegetarian Paella




Source of Recipe


My Recipes


List of Ingredients




Quick Vegetarian Paella


� 2 tablespoons extra virgin olive oil
� 2 cups chopped onion
� 2 cups (1-inch) chopped green bell pepper
� 1 cup sliced cremini mushrooms
� 2 garlic cloves, minced
� 3 cups uncooked quick-cooking brown rice
� 2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
� 1 cup water
� 1 teaspoon saffron threads, crushed, or ground turmeric
� 1/2 teaspoon dried thyme
� 2 cups chopped tomato
� 1 cup frozen green peas
� 1/2 cup pimiento-stuffed olives, chopped
� 2 tablespoons chopped fresh flat-leaf parsley
� 1/4 teaspoon freshly ground black pepper
� 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
� Chopped fresh flat-leaf parsley (optional)

Recipe




Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; saut� 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.