Vegetarian Paella

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Vegetarian Paella

 

1/2 cup water

1 onion, coarsely chopped

8 medium mushrooms, sliced

2 small zucchini, cut in half, then sliced 1/2 inch thick

1 leek, washed and sliced

2 large cloves garlic, crushed

1 medium tomato, coarsely chopped

3 cups water or vegetable broth

1 1/4 cups long-grain brown rice

1/2 tsp. crushed saffron threads (or turmeric)

1/2 cup frozen green peas

chopped parsley for garnish

 

Place the water in a large wok or Dutch oven. Add the onion and

sauté until most of the liquid is absorbed. Add the mushrooms,

zucchini, leek, and garlic. Stir constantly until the vegetables

soften slightly, 2 to 3 minutes. Add the tomato, broth, rice and

saffron. Bring to a boil, reduce the heat, and simmer, covered, for

30 minutes. Add the peas and continue to cook for another 5 - 10

minutes. Turn off the heat and let rest for 10 minutes to allow any

excess moisture to be absorbed. Sprinkle with parsley just before

serving.

 

Source: A McDougall cookbook