Paella

Ingredients

2 cups brown rice
1 yellow onion, chopped
1 red bell pepper, chopped
3-4 jalapeños, seeded and diced
1 head cauliflower, cut into florets
4-6 mushrooms, chopped
4-5 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon chili powder
8 cups veggie broth
1 teaspoon Spanish saffron
1 fennel bulb, chopped
1/2 cup green beans, ends trimmed and cut into thirds
1 zucchini, chopped
2 tomatoes, chopped

To Serve:

fresh chopped parsley

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Method

Add the rice to a large pot of boiling water, stir, reduce the heat, and simmer for 25 minutes. Strain and set aside.

Meanwhile, add the onion, red bell pepper, jalapeños, cauliflower, mushrooms, garlic, paprika, black pepper, and chili powder to a wide diameter skillet and sauté until tender for 5 minutes over medium-high heat, adding a splash of veggie broth as needed to keep from sticking.

Add the cooked rice to the pan with about 6 cups of veggie broth or just enough to cover everything. Stir to level it all out in the pan and then stop stirring.

Crush the saffron in your hand and sprinkle it evenly over the paella. Allow this to simmer for 5 minutes. Add the fennel evenly to the paella, no stirring. Just bury the fennel pieces in the rice by hand, so it's submerged. After a few minutes, add the green beans and let cook another 5-10 minutes.

Finally, add the zucchini and tomatoes the same way. Allow them to cook until the rice has absorbed most of the liquid, then remove from the heat. Add veggie broth if it needs more time to cook through.

For the final touch, sprinkle parsley on top and serve!