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Categories:
rice brine brown rice salt saffron vegetables onions celery garlic extra-virgin olive oil thyme red bell pepper fresh green peas tomato salt chives snow peas
Viewed: 32 - Published at: 5 years agoIngredients
- Rice
- 5 -6 artichoke hearts, packed in brine
- 1 1/2 cups brown rice
- 1 teaspoon salt
- 1 pinch saffron (I didn't have saffron, so substituted turmeric)
- Vegetables
- 2 cups minced onions
- 1 cup finely chopped celery
- 2 cloves garlic, minced or pressed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme
- 1 red bell pepper, seeded and chopped
- 1 lb asparagus, rinsed,trimmed,and cut into two-inch pieces (about 2 cups)
- 1 1/2 cups fresh green peas or 1 1/2 cups frozen green peas (10-ounce package)
- 1 cup chopped tomato
- salt & fresh ground pepper
- 1/2 cup chopped chives or 1/2 cup scallion
- steamed snow peas (optional)
Method
- Drain the artichoke hearts, reserving the brine.
- Quarter the artichoke hearts and set aside.
- Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
- Cover and bring to a boil on high heat.
- Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
- When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
- Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
- Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
- Add salt and pepper to taste.
- To serve the paella, spread the rice on a large platter or in a large bowl.
- Top the rice with the vegetables and their juices.
- Sprinkle with chopped chives or scallions and steamed snow peas,if you like.
- Enjoy!
