Vegetable Paella

While paella generally includes meat and/or seafood, this vegetarian rendition brims with vegetables and derives its protein from meaty cannellini beans. Paella is traditionally made with Spanish Valencia rice, which can be found in specialty food shops. If unavailable, arborio rice may be substituted. In any case, use a short-grain rice for authenticity. The saffron is traditional, but turmeric can be used to create the same golden color at a fraction of the cost.

2 tablespoons extra virgin olive oil
1  medium-size onion, chopped
1  red bell pepper, diced
8 ounces green beans, ends trimmed and cut into 1-inch pieces (2 cups)
1 can (28-ounces) plum tomatoes, drained and chopped
2 cloves garlic, finely chopped
4 cups {vegetable broth powder} or water
1 1/2 cups Valencia or other short-grain rice
1/4 teaspoon ground {fennel}
 saffron threads or 1/4 teaspoon ground {turmeric}
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 1/2 to 2 cups cooked or canned cannellini beans, rinsed and drained if canned
1 cup frozen peas, thawed
Preheat the oven to 375 degrees.

Heat the oil in a large ovenproof skillet or saucepan over medium heat. Add the onion, bell pepper, and green beans and cook for 5 minutes, or until softened. Stir in the tomatoes, garlic, and stock and bring to a boil, then stir in the rice, fennel, saffron, salt, and red pepper flakes. Remove from the heat, cover, and place in the oven. Bake for 30 to 40 minutes, or until the rice is tender.

Remove from the oven, stir in the cannellini beans and peas, cover, and let stand for 10 minutes before serving.

Ease of Preparation: Easy

Preparation Time: 10-15 min
let stand 10 min

Cook Time: 45 min

Servings: 4

Recipe By: Robin Robertson

From:  One-Dish Vegetarian Meals
Used with permission of Harvard Common Press