Vegetable Paella

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Servings: 4 Prep: 30 min Cook: 30 min Pescetarian Vegan Vegetarian Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Swiss Chard, Artichoke Hearts, Extra Virgin Olive Oil, Cooked Chickpeas, Ground Black Pepper

Ingredients

1 onion

8 ounces shiitake mushrooms

2 bunches swiss chard ⚠

4 whole artichoke hearts ⚠

2 tablespoons extra virgin olive oil ⚠

4 teaspoons minced garlic

1 tablespoon smoked paprika

1 teaspoon ground turmeric

1 cup brown rice

15 ounces diced tomatoes

1 cup cooked chickpeas ⚠

¾ teaspoon sea salt

ground black pepper, to taste ⚠

2 ½ cups vegetable broth, or water

Instructions

1. Peel and chop the onion.

2. Remove the stems from the mushrooms and slice the tops into 1/4 inch strips.

3. Chop the chard into bite-sized pieces.

4. Drain the artichoke hearts and cut them into quarters.

5. In a large skillet, heat the olive oil over medium heat.

6. Add the onions, garlic, and mushrooms. Sauté for about 5 minutes, stirring occasionally.

7. Add in the spices and rice. Stir about one minute.

8. Add the can of diced tomatoes (including the liquid), chard, chickpeas, sea salt, and lots of fresh ground pepper. Stir to combine, and cook for a few minutes.

9. Pour in the vegetable broth: enough to fully cover the rice and vegetables, but not enough to overflow the pan! Place the artichoke quarters over the top of the dish.

10. Turn down the heat a bit, and let simmer without stirring until the liquid has evaporated, about 40 minutes.

11. Serve.