Prep Time: 20 min Cook Time: 35 minDifficulty: Easy Servings: 4-6 Source: The Food Pharmacy
Traditional paella originated in the city of Valencia in Eastern Spain. There are many variations that use a combination of vegetables, but the key ingredient that gives paella its unique flavor is saffron.
2 cups Uncle Bens whole grain rice
1 cup quinoa
1 cup onions, diced
1 cup red bell peppers, diced
1 cup mushrooms, diced
1/2 cup carrots, diced
6 garlic cloves, crushed
1 cup cooked chickpeas
1-2 tsp saffron threads
¼ tsp turmeric
2 1/2 cups vegetable broth
1/2 cup white wine or another cup of vegetable broth
1 bunch asparagus or 1 cup green beans
½ cup frozen peas
¼ cup frozen corn (optional)
Sea salt and pepper to taste
1/4 cup roasted red bell peppers, sliced in strips
1. Sauté the onions, peppers and carrots for 3 minutes adding some vegetable broth if needed.
2. Add the mushrooms, chickpeas and seasonings and cook for 3 minutes.
3. Add the rice, quinoa, vegetable broth, and wine (if using).
4. Bring to a low boil, cover, and reduce the heat to medium and cook for 25-30 minutes.
5. While the rice and quinoa cook, prepare the asparagus or green beans separately.
6. Blanch the asparagus or green beans in boiling water for 2 minutes, then drain well. If cooking the asparagus, roast in the oven at 350 degrees F or cook in a pan for 5 minutes.
7. Add the corn and peas to the rice and cover for 5 minutes.
8. Remove from the heat.
9. Arrange roasted red peppers and asparagus on top of the rice and serve.
I like to use whole grain parboiled rice for Spanish rice dishes. Uncle Bens whole grain is my favorite.