| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 344 | 8.7g | 1.2g | 58.7g |
| sugars | fibre | protein | salt |
| 5.6g | 7.5g | 9.6g | 0.78g |
Why I Love Spanish Vegan Brown Rice Paella with Vegetables and Mediterranean Spices
There’s a special something about this Vegan Brown Rice Paella with Vegetables and Mediterranean Spices that’s impossible to resist. A rich and vibrant dish, it’s the kind of recipe that brings everyone together around the table—and isn’t that the best part of any meal?
A Nod to Spain and the Melting Pot of NYC
As a born and raised New Yorker, my cuisine is often a flavorful homage to the diverse city I call home. Imagine this paella as a beguiling culinary tale of two cities – a gastronomic love letter to both the Big Apple and the vibrant landscapes of Spain. Just like the diverse neighborhoods of NYC, this dish blends a myriad of flavours and textures into one sizzling pan.
The infusions of Mediterranean artichokes and olives, the whiff of aromatic cumin and saffron – it’s a Spanish recipe, yes, but it’s got the world behind it! It brings to mind cherished memories of the authentic Spanish paellas I’ve had the pleasure to try, but also my experiences exploring the myriad tastes that make up New York’s exciting foodie landscape.
Perfect For: Vibrancy without the Meat
I’ll give credit where it’s due: the sweet pop of peas, the savory bed of brown rice simmered in broth, the medley of vegetables – this dish truly shines spotlighting plant-based ingredients. And who can ignore the riot of colors signifying its vibrancy and healthful goodness!
Vegetarians, vegans and even carnivores who love a good plant-based meal will all fall head over heels for this comforting paella. The beauty of this dish, besides its technicolor vibe and irresistible aroma, lies in its versatility. It’s remarkably similar to the inspiring vegan lunches I often prepare for myself. It is reminiscent of the hearty risottos I love, only with a unique Spanish twist – ideal for a satisfying dinner or a show-off dish at your next family gathering.
As an actor often on the move, having a robust recipe that is delicious, hearty, and easily adjustable is priceless. You could switch up the veggies, play with the spices, try different kinds of rice – however you want to express yourself. This Vegan Brown Rice Paella with Vegetables and Mediterranean Spices is just that kind of recipe, making it one of my reliable culinary co-stars on and off the stage.
What You’ll Need
- 2 cups of brown rice
- 4 cups of vegetable broth
- 1 cup of white wine
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium tomatoes, chopped
- 2 cups of chopped artichoke hearts
- 2 cups of green peas
- 2 medium carrots, chopped
- 1 cup of chopped black olives
- 1 teaspoon of saffron threads
- 2 teaspoons of smoked paprika
- 1 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Lemon wedges, for serving
- 1/4 cup of chopped fresh parsley, for garnish
Method
Step One
Start by soaking the brown rice in cold water for about 25-30 minutes. After soaking, drain the water and keep the rice aside.
Step Two
Heat the olive oil in a large skillet or paella pan over medium heat. Add the chopped onion, garlic, red and yellow bell peppers. Sauté until the onions turn translucent and the peppers soften.
Step Three
Add chopped tomatoes to the pan and sauté until they soften. Then, stir in the chopped artichoke hearts, green peas, and carrots. Sauté for another 2 minutes.
Step Four
Add the drained brown rice to the pan, stir everything well so that the rice is properly coated with the sautéed vegetables. Let the rice lightly toast for about 3 minutes.
Step Five
Add the vegetable broth, white wine, black olives to the pan. Mix well with the sautéed vegetables and rice. Next, add the spices: saffron threads, smoked paprika, cumin, cayenne pepper, salt, and pepper. Stir everything nicely so that all the spices are evenly distributed.
Step Six
Reduce the heat to low, cover the pan and let it simmer for about 40-45 minutes, or until the rice is cooked and has absorbed all the liquid. Make sure to stir occasionally to prevent the rice from sticking to the pan.
Step Seven
Once the rice is cooked, remove the pan from the heat. If desired, squeeze some fresh lemon juice over the paella and garnish with fresh chopped parsley. Serve the Vegan Brown Rice Paicella with lemon wedges on the side. Enjoy hot!
