Fall Vegetable Paella

Name: Fall Vegetable Paella
Ingredients: 3 tbsp olive oil (45 mL); 1 cup chopped onion (250 mL); 2 cloves garlic, finely chopped; 1 cup brown rice, rinsed (250 mL); 2 tbsp Turmeric Spice Paste or store-bought curry powder (25 mL); 3 cups vegetable stock, divided (750 mL); 1 cup chopped zucchini (250 mL); 1/2 cup chopped green bell pepper (125 mL); 1/2 cup chopped red bell pepper (125 mL); 1/2 cup chopped mushrooms (125 mL); 1/2 cup cauliflower florets (125 mL); 1/2 cup broccoli florets (125 mL); 1/2 cup chopped carrot (125 mL); 1 tsp salt (5 mL); Freshly ground pepper

15 ingredients

12 steps

Ingredients

3 tbsp olive oil (45 mL)
1 cup chopped onion (250 mL)
2 cloves garlic, finely chopped
1 cup brown rice, rinsed (250 mL)
2 tbsp Turmeric Spice Paste or store-bought curry powder (25 mL)
3 cups vegetable stock, divided (750 mL)
1 cup chopped zucchini (250 mL)
1/2 cup chopped green bell pepper (125 mL)
1/2 cup chopped red bell pepper (125 mL)
1/2 cup chopped mushrooms (125 mL)
1/2 cup cauliflower florets (125 mL)
1/2 cup broccoli florets (125 mL)
1/2 cup chopped carrot (125 mL)
1 tsp salt (5 mL)
Freshly ground pepper

Directions

1

In a large wok or saucepan, heat oil over medium-high heat.
2

Add onion and garlic.
3

Saute for 5 minutes or until onions are soft.
4

Stir in rice and Turmeric Spice Paste.
5

Reduce heat and cook, stirring often, for 2 minutes.
6

Stir in 2 cups (500 mL) of the stock and bring to a boil over high heat.
7

Cover, reduce heat and simmer for 25 minutes.
8

Stir in the remaining 1 cup (250 mL) of the stock, zucchini, green and red bell peppers, mushrooms, cauliflower, broccoli, carrot, salt and pepper, to taste.
9

Cover and simmer gently for 10 minutes or until rice is soft and vegetables are tender-crisp without lifting the lid.
10

Serve hot.
11

Variation:
12

Add 1 cup (250 mL) drained canned artichoke hearts in the last minute of cooking in Step