More and more, people are opting to decrease the amount of meat in their diets. There are also those who, yet they desire to join in this latest food trend, find it difficult to give up the rich meat flavor.
My recipe for Vegetarian Paella is one that is sure to be added to your list of what to make for dinner when meat is not a preference. The mixture of fresh vegetables, herbs and spices takes what could easily be a boring dish and sends on a one way ticket to “Flavorville”.
To add another element of freshness, serve with a nice green salad. Enjoy!
ingredients
2 medium zucchini, cut into small chunks
1/2 pound portabello mushrooms, chopped
6 cloves fresh garlic, finely chopped
1 medium sweet yellow onion
4 medium carrots, chopped
1/4 cup sundried tomatoes
Saffron, 6-8 threads
2 cups chicken or vegetable broth
1 tablespoon applewood smoked salt
1 tablespoon dried herbs mixture – thyme, oregano, basil
1 large red bell pepper, chopped
1 tablespoon coarse group black pepper
Olive oil, enough to coat the pan
instructions
Heat a large saute pan. Add enough olive to coat the bottom of the pan. Saute vegetables separately until slightly caramelized. Transfer sautéd vegetables and chopped sundried tomatoes to paella pan. Add 1 1/2 cups brown rice to vegetable mixture. Add saffron and broth. Stir to combine. Cover paella pan with aluminum foil, sealing around the edges to capture the heat and steam. Bake in 350 degree oven for 35-40 minutes or until liquid is absorbed and rice is cooked. Allow to rest for 5 minutes. Serve.
