(Almost) Vegetarian Paella.
Believe it or not, this is paella, not pizza.
Believe it or not, this is still consistent with the 80-20 rule.
Oh yeah, my family love it!
Was amazed at the power of Saffron (is it the same as our local kasuba?). A few threads were enough to change the color of the entire dish.
And so reminds me of the power of our words. A word is enough to change a person’s day, disposition, perspective…even one’s heart.
1 cup brown basmati rice (although traditionally, it should be 1/2 cup regular and 1/2 cup glutenous rice)
2.5 cups vegetable broth (in the dish pictured here, I used something else =( so it was not 100% vegetarian)
1 big tomato, peeled and cubed, without seeds
1 small onion, minced
1 green pepper, cut in half-inch squares
1 red pepper, cut in strips
3/4 cup of mixed vegetables (traditionally, 1/2 cup of peas)
hard boiled eggs (optional)
Saute onion and tomatoes in olive oil; mash tomatoes once cooked then put the mixture into the paella pan (or any pan will do really) lined with olive oil. Pour the vegetable broth into pan and bring to boil; then add rice and green pepper. Meanwhile, mash saffron, parsley, and garlic with a little salt (and little broth from pan would help) and throw into the pan. When the broth dries up (rice is done), top the paella with mixed vegetables and red pepper . Let it stand until the broth is completely absorbed (check the bottom of the pan; advised to “stir to fluff” per instruction in cooking basmati rice). Top with slices of eggs and lemon.