Paella vegetariana

Ingredientes

• 1 cup brown rice (dry )
• 2 cups vegetable broth (low-sodium )
• 1 pinch saffron
• 1 Tbsp. olive oil
• 4 shallots (medium chopped)
• 2 cloves garlic (finely chopped)
• 1 bell pepper (medium chopped)
• 1 green bell pepper (medium chopped)
• 1 cup mushrooms (small whole )
• 1/2 cup eggplant (cubed )
• 10 black olives (medium )
• 10 green olives (medium )
• 1/4 tsp. sea salt (or Himalayan salt)
• black pepper (to taste; optional)
• 1/2 tsp. cumin
• 1 lb. tomatoes (medium chopped)
• 1/2 cup green peas (fresh or frozen )

Preparación

1. 1

   Heat rice, broth, and saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 45 to 50 minutes. Keep covered the entire time or rice will not cook evenly.

2. 2

   While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell peppers, mushrooms, and eggplant; cook, stirring frequently, for 5 to 6 minutes, or until bell peppers are tender.

3. 3

   Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.

4. 4

   Preheat oven to 400° F.

5. 5

   Add rice, tomatoes, and peas to bell pepper mixture; mix well.

6. 6

   Bake for 10 minutes, or until heated through.