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Recipe submitted by rkathleen, 01/11/07

Vegetable Paella

Ingredients (use vegan versions):

    1/2 teaspoon saffron
    1 tablespoon olive oil
    1 red bell pepper, diced
    1 onion, diced
    1 package marinated artichokes or frozen artichoke hearts
    2 cloves garlic, minced
    1 1/2 cups medium or long grain rice
    1 teaspoon paprika
    3 cup vegetable broth or stock (or water with 3 bouillon cubes)
    2 cups chard, spinach, or escarole
    15-oz can cannellini (white) beans, drained
    1 cup tomatoes, diced
    1 cup frozen peas
    salt and black pepper to taste

Directions:

Boil 1/2 cup water in a small saucepan.  Remove from heat, add saffron, cover, and leave aside.

Sautee bell pepper with onion over medium heat in a large pot until onion is translucent. Add artichokes and garlic, sauté a few minutes more. Add rice and paprika and stir, integrating/coating the rice thoroughly.

Add saffron water and stir again, then add broth, chard, beans, and tomatoes.  Bring to a boil, add salt, stir, and turn heat to low.

Simmer covered for 10 minutes, then add peas and beans and simmer 10 minutes more or until rice is done. Remove lid and let paella sit a few minutes.

Serves: 8-10

Preparation time: 45-55 minutes