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
Video
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