Vegetarian Paella Recipe

Vegetarian Paella Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 2 medium carrots, cut into 1/4-inch slices
• 1 celery rib, cut into 1/4-inch slices
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, cut into 1/2-inch dice
• 3 garlic cloves, chopped
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1 1/2 cups cooked or 1 can dark red kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• 2 1/2 cups vegetable broth
• salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground fennel seed
• 1/4 teaspoon saffron or turmeric
• ¾ cup long-grain rice
• 2 cups oyster mushrooms, lightly rinsed and patted dry
• 1 (14-ounce) can artichoke hearts, drained and quartered

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the carrots, celery, onion, bell pepper and garlic
3. Cover and cook for 10 minutes
4. Add the green beans, kidney beans, tomatoes, broth, salt, oregano, crushed red pepper, fennel seed, saffron and rice
5. Cover and simmer for 30 minutes
6. Stir in the mushrooms and artichoke hearts
7. Taste, adjusting seasonings, adding more salt if necessary
8. Cover and simmer 15 minutes longer
9. Serve immediately

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