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Vegetable Paella
Rice is satisfying. Easy to digest. Paella makes you feel comfy. Do use organic vegetables, and shop at our organic farmer’s market each Tuesday! The Organic Center's 2nd State of Science Review said organic crops contain 1/3 more antioxidants than comparable conventional produce! Get more antioxidants when you eat organic without having to eat more food…. A good way to slim down?
We know organic produce is grown without pesticides – it’s better for us, for workers who labor in the fields, and for our planet! Can’t get to us Tuesdays to buy organic produce? Try frozen organic peas, then, because organic food processing methods also give more nutritional bang for your buck.
Enough for 6 people
| 1 cup (about) diced organic onion | 1 cup black pitted olives |
| ¼ cup olive oil (or macadamia or ghee) | 1 can Eden org. garbanzos |
| 1 large organic carrot, diced | 1 cup frozen organic peas |
| 1 tb minced organic garlic | 2 cups organic asparagus, |
| 2 cups organic brown basmati rice | 1 cup sundried tomatoes, marinated preferred |
| ½ tsp saffron or two threads | 1 jar Marin artichoke hearts |
| 3 cups boiling water | |
| 1 tsp each salt and pepper |
Gently warm oil or ghee in large skillet. Sauté onion and carrots while peeling and mincing garlic. Add garlic to skillet. Sauté another 5 minutes. Add rice and saffron and stir to coat. Add boiling water. Cover skillet and cook rice 45 minutes, or until water is absorbed. Turn off heat.
Save aside some of veggies and olives and artichoke hearts. Cut asparagus into 4” pieces. If you don’t like artichoke hearts, skip them. Want more olives –that’s okay. No asparagus? Just peas is fine too! Turn these into rice. Then top decoratively with reserved veggies, olives, artichoke hearts. Cover skillet and let paella stand 10 minutes. Vegetables will be crisp and bright green. Serve and enjoy!
Water left in skillet after cooking? (Some onions contain more water than others—pour off before folding in veggies.) Paella is great next day too. Put uncovered skillet in a 350 degree oven until paella is hot, or add ½ cup water, cover pot and warm on low over a stove-top burner. For a smoky flavor, try using smoky tempeh strips or duck bacon diced and stirred into the sautéd onion and carrot mixture.
