Paella with Saffron Rice

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Paella with Saffron Rice

Source: Modern Manna

 

1 onion, chopped or sliced

1 red bell pepper, sliced

4 stalks celery, sliced

pinch sea salt

1 can Mexican stewed tomatoes

1/2 tsp. chili powder

1 pound Lemon Broil Tempeh, cubed (read label; use gluten free version if

necessary)

1/2 cup arame seaweed (optional)

 

Saute´ onion, bell peppers, celery and salt. When vegetables are just about

done, add stewed tomatoes and chili powder. Bake Tempeh until brown. Add to

vegetable mixture. Add seaweed. Cook 5-10 minutes more. Serve over rice.

 

Rice

 

2 cups water

1 cup brown basmati rice

1/2 cup tumeric

1/2 teaspoon saffron

1/2 tsp. sea salt

 

Put all ingredients in a pot. Bring to boil, lower heat and cook about 40

minutes.

 

 

" I send you love and good dishes --- from my house to yours! "