Vegetarian Paella

Servings: 2 | Serving size: about 2 1/2 cups

Cooking time: 45 minutes

This recipe can easily be multiplied but you will need a large pan. I love paella for leftovers both cold and hot.

Ingredients

• 1 medium red bell pepper
• 2 tsp olive oil
• 2 cloves garlic (minced)
• 1 large onion (diced)
• 8 ounces crimini mushrooms (sliced)
• 1/2 cup calasparra rice
• 2 cups no salt added vegetable stock
• 1 cup water
• 1/4 tsp saffron threads
• 1 tsp paprika
• 1/3 tsp salt
• 4 ounces artichoke hearts
• 2 ounces green beans

Set the stove to broil and place the red bell pepper in the oven directly on the top rack.

Turn the bell pepper a quarter turn about every 5-7 minutes until the pepper is blackened on all sides, about 20 minutes.

Place the blackened pepper in a lunch-sized paper bag and fold the top over. Set aside.

Place a large skillet over medium-high heat and add the garlic and onion.

Sauté, stirring frequently, for 3-4 minutes.

Add the mushrooms and cook for another 4 minutes.

Add the rice, water, saffron, paprika, salt.