Vegan Paella with Wild Rice
Let's go wild, shall we? Today, I would like to introduce you to the delicious Vegan Paella with Wild Rice. This is a fantastic wholesome dish, filled with color, texture and flavor. Even better, it is so dead easy to make. The only tiring thing you have to do throughout the cooking is to stir the rice mixture from time to time (to prevent the rice from sticking to the bottom of the pan). I also used wild and long grain rice in the dish instead of the traditional short Spanish rice, not only because of their healthy benefits, but also because of their intense flavors and texture.
What you'll need:
- 2 tbsp olive oil
- 1 small onions, diced
- 2 cloves garlic, grated
- 1 tomatoes, chopped
- half of a medium-sized yellow pepper, cored and diced
- half of a medium-sized red pepper, cored and diced
- 1/2 cup frozen or fresh peas
- 1/2 tsp smoked paprika, or normal paprika (optional)
- 1 cup marinated artichoke from a jar
- 1 tbsp capers from a jar
- 400-500ml vegetable stock
- 150g long grain rice or brown rice
- 50 g wild rice
- 1 small handful of chopped parsley
- Salt and pepper to taste
How it's made:
- Heat the oil in a large non-stick frying pan over medium heat, add the onions and garlic, and sauté for about 3-4 minutes until soft. Stir in smoked paprika, brown rice and wild rice until coated well with oils. Pour in 400 ml stock and simmer for about 25 mins (or according to the instructions of the rice package). Stir occasionally to prevent the rice from burning.
- Now add red and yellow peppers dices, capers and tomatoes. Simmer for another 5 mins. Stir occasionally.
- Then add artichokes and peas and cook further for 5 mins. Stir occasionally to make the peas are cooked through. Check to see if the rice is cooked, if not, then add another 50 ml of stock or water and let it simmer. Continue this process until the rice is cooked through.
- Season the rice mixture with salt and pepper. Finally, add chopped parsley and serve.