As easy as it is exotic, this hearty paella is packed full of seasonal vegetables. It’s a rice dish that everyone can enjoy!
1 lb fresh vegetables (such as asparagus, eggplant, green beans, and/or kale), trimmed and sliced into chunks
2 onions, sliced medium
3 cloves garlic, chopped fine
1/2 cup extra virgin olive oil
8 oz. tomatoes, peeled and diced (canned works great)
4 tablespoons pine nuts
1 large bell pepper, red or green, chopped
1 1/4 cup short grain rice
3 cups vegetable stock
1 cup peas
3 packets True Lemon
1/2 teaspoon saffron, or 1 1/2 teaspoon tumeric
1 teaspoon paprika
Salt and pepper to taste
- In a large deep pan medium-high heat, saute the onions and garlic in the olive oil until garlic is lightly browned. Add the pine nuts and saute an additional minute.
- Lower the heat to medium, and add the vegetables, cooking through and stirring constantly.
- Add the tomatoes and bell pepper, and stir to combine. Simmer on low for 5 minutes, stirring occasionally.
- Add the uncooked rice, and all spices including True Lemon, and top with vegetable stock, adding additional water if needed to completely submerge rice. Stir once to mix ingredients.
- Bring to a low boil uncovered and simmer until rice is tender and most stock has been absorbed (about 15 minutes total).
- Add peas, mix together, then remove from heat and let stand for 5 minutes before serving.
- Excellent when served with a side of warm pita bread, and an extra packet of True Lemon for sprinkling just before eating!
Saffron and pine nuts can be difficult to come across, and sometimes very expensive. Feel free to substitute turmeric for saffron, and to either omit the pine nuts or substitute cashews.