Veggie Paprika Brown Rice Paella

Veggie Paprika Brown Rice Paella

Yield: For: 8 servings

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  • 1.5 L vegetable broth + water combo
  • 1 tbsp. saffron threads
  • 1 tbsp. extra virgin olive oil
  • 2 can 100% organic diced tomatoes
  • 1 red capsicum diced
  • 1 green capsicum diced
  • 1 large brown onion chopped
  • 5 garlic clovess crushed
  • 2 tsp. sweet paprika
  • 3 cup brown rice uncooked
  • 1 cup frozen peas
  • 1 can organic kidney beans drained and rinsed thoroughly
  • 1/2 bunch flat-leaf parsley chopped
  • 1 zucchini quartered
  • 1 small eggplant chopped
  • 1 tsp. Himalayan pink rock salt
  • cracked black pepper
  • Pinch cayenne pepper (optional)
  • 1 lemon sliced (to garnish)
  1. Preheat oven to 160 C.
  2. Place the stock and water in the pan you wish to use for your paella and bring to the boil. Remove from heat and transfer into a large glass/metal bowl carefully, and drop the saffron threads in to infuse.
  3. Next, heat your pan again with the olive oil, and saute the onion and capsicums for approx 20 minutes, stirring occasionally.
  4. Add the garlic and tomatoes and cook for a further 15 minutes. It is ready once the vegetables are well cooked and sauce-like.
  5. Stir through the paprika, cayenne, salt and pepper.
  6. Next, throw the uncooked brown rice into the pan and combine with the sauce, allowing it to cook for 2-3 minutes.
  7. Lower the heat to simmer and pour the saffron stock over the rice, mixing together. Simmer on the stove for around 7 minutes.
  8. Transfer the pan into the oven and cook for 35-45 minutes, until majority of liquid has been absorbed and upon taste testing, rice is al dente.
  9. Meanwhile, sautée your eggplant and zucchini gently on the stove, adding the eggplant first for 5 minutes, followed by the zucchini for a further 5. Set aside.
  10. Remove pan from the oven and stir through the sautéed vegetables well and pat down (or leave these to pile on top as a garnish).
  11. Garnish with lemons and any additional herbs, and serve warm.

Ingredients

  • 1.5 L vegetable broth + water combo
  • 1 tbsp. saffron threads
  • 1 tbsp. extra virgin olive oil
  • 2 can 100% organic diced tomatoes
  • 1 red capsicum diced
  • 1 green capsicum diced
  • 1 large brown onion chopped
  • 5 garlic clovess crushed
  • 2 tsp. sweet paprika
  • 3 cup brown rice uncooked
  • 1 cup frozen peas
  • 1 can organic kidney beans drained and rinsed thoroughly
  • 1/2 bunch flat-leaf parsley chopped
  • 1 zucchini quartered
  • 1 small eggplant chopped
  • 1 tsp. Himalayan pink rock salt
  • cracked black pepper
  • Pinch cayenne pepper (optional)
  • 1 lemon sliced (to garnish)

Instructions

  1. Preheat oven to 160 C.
  2. Place the stock and water in the pan you wish to use for your paella and bring to the boil. Remove from heat and transfer into a large glass/metal bowl carefully, and drop the saffron threads in to infuse.
  3. Next, heat your pan again with the olive oil, and saute the onion and capsicums for approx 20 minutes, stirring occasionally.
  4. Add the garlic and tomatoes and cook for a further 15 minutes. It is ready once the vegetables are well cooked and sauce-like.
  5. Stir through the paprika, cayenne, salt and pepper.
  6. Next, throw the uncooked brown rice into the pan and combine with the sauce, allowing it to cook for 2-3 minutes.
  7. Lower the heat to simmer and pour the saffron stock over the rice, mixing together. Simmer on the stove for around 7 minutes.
  8. Transfer the pan into the oven and cook for 35-45 minutes, until majority of liquid has been absorbed and upon taste testing, rice is al dente.
  9. Meanwhile, sautée your eggplant and zucchini gently on the stove, adding the eggplant first for 5 minutes, followed by the zucchini for a further 5. Set aside.
  10. Remove pan from the oven and stir through the sautéed vegetables well and pat down (or leave these to pile on top as a garnish).
  11. Garnish with lemons and any additional herbs, and serve warm.