Source: Ecological Cooking
Date tried: June 8, 2013
Yield: 6-8 servings
Time needed: 1¼ hours
This is a really, really good vegan Paella—a great one-dish meal. So colorful with tomatoes and pimentos contrasting with green peas and pepper. The time is mostly for the rice to cook—not really a lot of attention needed.
2 onions sliced
1 green pepper, diced
3 Tbsp. olive oil
2 fresh, ripe tomatoes, chunked
2 cups uncooked brown rice
3½ cups water
3 Tbsp. paprika
1½ tsp. salt
½ tsp. freshly ground pepper
2 cups frozen green peas, thawed
1¼ cups water-packed artichoke hearts, drained and quartered
1 4-oz. jar sliced pimientoes
In a large skillet, wok or paella pan, sauté the onions and green peppers in the olive oil for 10 minutes.
Stir in the tomatoes, rice, water, paprika, salt and pepper.
Bring to a boil, then turn the heat to low, cover and let simmer for 30 minutes. Do not stir.
Add peas, stirring lightly just once. Cover again and simmer an additional 20 minutes.
Remove from heat.
Stir in the artichoke hearts and pimientos.
Cover and let sit another 10-15 minutes to absorb any excess liquid.