Embark on a culinary journey that not only satisfies your taste buds but also aligns with a health-conscious lifestyle. Say hello to the Starch Solution Plant-Based, Oil-Free Artichoke Paella – an easy and delicious masterpiece that brings together the goodness of plant-based ingredients without compromising on flavor. Join us as we explore this delightful recipe that’s both a feast for your senses and a celebration of vibrant health.
Unveiling the Starch Solution:
1. Health-Focused Approach:
- The Starch Solution centers around whole, plant-based foods with an emphasis on starches like potatoes, rice, and legumes. This dietary approach, popularized by Dr. John McDougall, promotes satiety, weight management, and improved overall health.
2. Oil-Free Goodness:
- Going beyond the typical paella recipe, our version is completely oil-free. This means you get all the richness and depth of flavor without the added fats, supporting heart health and promoting a lower calorie density.
3. Nourishing Artichokes:
- Artichokes take the spotlight in this recipe, providing a unique texture and a wealth of health benefits. Rich in fiber, antioxidants, and vitamins, artichokes contribute to digestive health and overall well-being.
Ingredients for Starch Solution Plant-Based, Oil-Free Artichoke Paella:
1. Arborio or Short-Grain Brown Rice:
- Choose a hearty base that becomes beautifully creamy when cooked, adding the perfect texture to your paella.
2. Artichoke Hearts:
- Packed with nutrients and a distinct flavor, artichoke hearts bring a delicious twist to the traditional paella.
3. Colorful Bell Peppers:
- Vibrant bell peppers not only add a burst of color but also contribute essential vitamins and antioxidants.
Starch Solution Artichoke Paella
Starch Solution Artichoke Paella
Equipment
- 1 wok
Ingredients
- 1 cup brown rice
- 2 cups boiling water
- 2 ⅓ cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- ¾ cup green bell pepper, julienned
- ¾ cup red bell pepper, julienned
- 1 cup frozen edamame, thawed
- 2 small tomatoes, chopped
- 1 tsp oregano
- ½ tsp salt
- ½ tsp red pepper flakes
- pinch of saffron
- 1 jar of water packed artichoke hearts
- 1 cup frozen peas, thawed
Instructions
- Put rice into a bowl and pour the boiling water over it. Cover and let stand for 20 minutes. After 20 minutes, drain off any excess water and sent the rice aside.
- Heat the vegetable broth to boiling in a saucepan. Scoop out 1/3 cup of the broth into the wok or large skillet with sides. Add the onion and garlic and stir over medium heat until the onion softens slightly about 3 minutes.
- Add the green and red peppers, edamame, and the tomatoes and cook, stirring for 3 minutes. Stir in the oregano, salt, red pepper flakes, saffron and the reserved rice and remaining hot broth.
- Bring to a boil, reduce the heat, cover, and cook for 30 minutes. Stir in the artichokes and peas.
- Remove the pan from the heat, cover, and let stand for 5 minutes
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