The recipe Brown Rice Vegetable Paella could satisfy your European craving in around 1 hour and 25 minutes. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 4g of fat, and a total of 340 calories. This recipe serves 8. Head to the store and pick up artichoke heart quarters, short-grain brown rice, bell pepper, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.
Instructions
1
Add the rice and continue to boil, uncovered, for 15 minutes.
Ingredients you will need
Rice
2
Drain water completely (a colander helps) and allow rice to dry for up to an hour.
Ingredients you will need
Water
Rice
Equipment you will use
Colander
3
Heat a large, deep skillet or flat-bottomed wok.
Equipment you will use
Frying Pan
Wok
4
Add the chopped onion and salt and pepper to taste. Cook, stirring, until onion softens, 4-6 minutes.
Ingredients you will need
Salt And Pepper
Onion
5
Add the garlic and tomatoes. Cook, stirring and breaking up large pieces of tomato with the back of the spoon, until mixture thickens and most of the liquid boils off. Stir in the drained rice, paprika, and saffron broth and cook for another couple of minutes.
Ingredients you will need
Tomato
Paprika
Saffron
Garlic
Broth
Rice
6
Add 3 cups of the warm broth and the butter beans and bring to a boil. Taste the broth to see if it’s salty enough and add salt and pepper to taste. Reduce heat to a simmer and cook for 20 minutes. Stir in the Italian beans. Increase heat until boiling again, if necessary, and then reduce heat to a simmer. Cook for 10 minutes. Arrange the bell pepper and artichoke hearts over the top of the rice. If the rice seems to be drying around the edges but is still not cooked, drizzle in a little more broth (1/4 to 1/2 cup) around the edges. Cover pan and cook on low for 10 minutes. Check to see if rice is tender and liquid is absorbed. If rice is done but there is still a lot of liquid, remove the cover and cook until liquid boils off. If rice is not done, add a little more broth or water, if necessary, cover, and cook on low until tender. When rice is cooked, if there is excess liquid in the pan, remove the cover and allow it to boil off (paella should be moist but not swimming in liquid).
Ingredients you will need
Artichoke Hearts
Salt And Pepper
Runner Beans
Butter Beans
Bell Pepper
Broth
Water
Rice
Equipment you will use
Frying Pan
7
Remove from heat, cover, and let stand until ready to serve.
Spanish on the menu? Try pairing with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Hacienda Lopez de Haro Tempranillo. It has 4.7 out of 5 stars and a bottle costs about 12 dollars.