Lately I have been re-excited (if that’s a word) about cooking.
I kind of got in a funk and was in a rut with just cooking the basics. Nothing fun, nothing exciting.
But I’m trying to be more adventurous and trying new recipes out of cookbooks I already have.
This was a really great tasting dish. The only thing I would possibly change would be the artichokes. I would either take them out completely or use marinated ones instead. These seemed a little bland compared to the rest of the dish.
The Easy Paella recipe is actually available online, so I thought I would share it with you here too.
Makes 5 to 6 servings
1 can (28 ounces) organic whole tomatoes
2 cups brown rice (basmati is best)
8 to 10 ounces crimini mushrooms, cleaned and stems removed
2 cloves garlic, minced
1 sweet red pepper, diced
1 cup frozen peas
4 scallions, sliced
½ cup fresh chopped flat-leaf parsley
1 ¾ cups vegetable broth, plus more as needed
½ teaspoon paprika
½ teaspoon turmeric
¼ teaspoon sea salt
1 jar (12 ounces) artichoke hearts, packed in oil
Put the tomatoes into a medium bowl and break up slightly using a potato masher or large fork.
Put the crushed tomatoes, mushrooms, rice, garlic, red pepper, frozen peas, scallions, parsley, vegetable broth, paprika, turmeric, and salt into a very large mixing bowl and stir well to combine. Pour the mixture into a large skillet or paella pan with a tight fitting lid.
Cook over medium-low heat for about 50 minutes. Remove cover. Gently stir the paella. Press the artichokes one by one into the top of the casserole, arranging evenly over the top of the rice. If the paella seems dry at this point, pour ¼ to ½ cup more broth over top of the casserole. Do not stir!
Cook another 15 to 25 minutes, or until the liquid is absorbed and rice is soft, checking occasionally. If rice is still firm, add ¼ cup more vegetable broth and cook for 15 minutes more.
Serve in pretty bowls with whole grain bread on the side.
Episode #203 – Recipe © LAURA THEODORE 2011