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.
No comments:
Post a Comment