- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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This mouthwatering vegan paella has comfort food written all over it and is perfect for when you're craving something substantial and saucy. Whole grain rice simmered low and slow in a brothy, saffron-scented tomato sauce takes on a rich, smoky flavor. Sweet red (or orange) bell pepper, briny pimiento-stuffed green olives, and umami-rich mushrooms lend an earthy depth. Frozen artichoke hearts and sweet garden peas, added toward the end, make this classic Spanish-inspired meal one to remember.
Gluten-free: This dish can be made gluten-free if you choose pimiento-stuffed green olives that are gluten-free.
For more inspiration, check out these tasty ideas:
- Burritos with Spanish Rice and Black Beans
- Spanish-Style Fava Beans
- Instant Pot Spanish Quinoa
- Lots-of-Vegetables Risotto
By Ellen Boeke,
Ingredients
- 4 cups low-sodium vegetable broth
- ½ teaspoon saffron threads
- 8 oz. fresh button mushrooms, trimmed and quartered
- 1 red or orange bell pepper, cut into strips
- 2 cups low-sodium canned tomato sauce
- ½ cup sliced pimiento-stuffed green olives
- 1 teaspoon smoked paprika
- 2 cups dry short-grain brown rice
- 1½ cups frozen green peas, thawed
- 1 cup frozen quartered artichoke hearts, thawed
- Lemon wedges
Instructions
- In a medium saucepan bring broth to boiling; reduce heat. Stir in saffron. Keep broth warm over low.
- In an extra-large skillet cook mushrooms and bell pepper over medium 5 minutes or until slightly softened, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tomato sauce, olives, and paprika; cook and stir 2 minutes. Add rice; cook and stir 2 minutes.
- Slowly stir in hot broth. Reduce heat to medium-low. Simmer, uncovered, 45 to 50 minutes or until rice is tender and liquid is nearly absorbed. Stir in peas and artichoke hearts. Serve with lemon wedges.
Per serving (2 cups): 473 calories, 100 g carbohydrates, 15 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 666 mg sodium, 16 g fiber, 16 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 1 vote)I made this dish tonight. The brown rice would not get tender. I gave up after an hour and forty minutes and adding probably an extra 3 cups of hot water. I remember reading about beans not cooking if placed in a liquid that had tomato sauce, so I checked on the internet and found entries with people saying the same thing happened when the they tried to make paella with brown rice and tomatoes. Why your recipe creator didn't know this is beyond me. When we finally ate the dish, with the semi-done rice it was tasteless anyway. What a total waste of my time. I've made two recipes in the last two days from Forks Over Knives, the second being the potato salad, and had two losers. I'm done.