Why did I start this blog? I have been having episodes of inflammation in my hands and fingers, feet and toes, and joints for some time now. I’ve consulted the doctor and have had tests done. It’s not rheumatoid arthritis and my uric acid is normal (tho at times borderline normal). In an effort to determine which food triggers the inflammation, I have been systematically eliminating certain foods from my diet and then bringing them back. After several years, I have now come to the conclusion that I seem to be reacting to animal protein in general (like some sort of allergic reaction). Different animal proteins affect me to different degrees; some cause inflammation faster than others. So I have decided to reduce my intake of meat. No, I am not going vegetarian; maybe semi-vegetarian if there is such a thing. I will be adding interesting and not too difficult recipes here as I find them. I will also include arthritis management tips that have worked for me.

Sunday, April 24, 2011

Quick Vegetarian Paella


I watched Gwyneth Paltrow show Ellen Degeneres how to make vegan paella on “The Ellen Show” just the other day. The recipe is in Gwyneth’s new cookbook , “My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness”. Since the segment was definitely under time pressure, the demo went fast. I’m always on the lookout for easy vegetable recipes and the finished vegan paella looked delicious so I went in search of a similar recipe. Here’s what I found



Ingredients
2 tablespoons extravirgin 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)

Preparation
Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 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.

YIELD: 5 servings (serving size: about 2 cups)

Gwyneth’s recipe had eggplants in it; I guess you can add some in this recipe too. She also made her own vegetable stock.

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