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Ingredients:

• 2 cups brown rice
• 1 white onion, chopped
• 1 red bell pepper, chunked
• 3-4 jalapenos, seeded and diced
• 1 head cauliflower, destemmed and cut into florets
• 4-6 mushrooms, chunked
• 4-5 garlic cloves, minced
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• 1 teaspoon Spanish saffron
• 8 cups veggie stock
• 1 fennel bulb, chopped small
• 1/2 cup green beans, ends trimmed and cut into thirds
• 1 zucchini, diced
• 2 tomatoes, chopped
• parsley, chopped to garnish

Instructions:

Add brown rice to a pot of boiling water. Bring back up to a boil, then reduce and simmer for 15 minutes. Add the onions, red bell pepper, jalapenos, cauliflower, mushrooms, garlic, paprika, black pepper, and chili powder to a very large pan and saute adding some of the veggie broth to keep from sticking. Once the mixture is tender and the broth has cooked off, strain the parboiled rice and add it to the large pan along with about 6 cups of the veggie stock and mix. The veggie stock should cover all of the rice well and everything should sit nice and even. No more stirring after this! Using your fingers, crush the saffron and sprinkle it evenly over your rice mixture. You can use a wooden spoon to ensure everything is pressed into the broth. Reduce the heat to medium and let it simmer for 5-10 minutes. Add the fennel to the paella without mixing the paella but rather digging it in evenly throughout the mixture. After a few minutes, add the green beans, checking the liquid level and adding more broth if needed. Let cook for another 5-10 minutes. In the last few minutes, add the zucchini and tomatoes, again digging them into the mixture so they cook in. Check the liquid level of the paella and continue to cook until the rice has absorbed most of the liquid. Once the rice is cooked through, remove from heat. For final touch, sprinkle the parsley over the veggie paella and serve.