Paella is a great dish to serve if you are having a get-together and need to make a lot of food. Traditionally it contains shellfish but for vegan reasons, I have excluded that here and created my own vegan brown rice paella.
Paella is actually the name of the frying vessel that you create the dish in and the word derives from the Latin word patella, which means “flat bowl” or “plate”. In Valencia, you eat it as Sunday dinner and you cook it over an open fire. Now the open fire part can be quite tricky to manage at home, but if you have a gas stove, well you’re almost there (of course electrical stoves work equally good).
The dish is based around rice and you pretty much add what you have at home. It’s a really good way of “cleaning the fridge” so to speak. In this particular recipe, I used chickpeas to make it heartier and chose brown rice for the health benefits compared to white rice.
Brown rice is rich in Selenium and high in Manganese. Brown rice still has the side hull and bran intact, which is good because it contains protein, thiamine, calcium, magnesium, fibre and potassium. The rich fibre content keeps your bowel happy and helps with digestion. Furthermore, brown rice has a low glycaemic rating, which helps reduce insulin spikes.
So, on you go, invite some friends and serve this Vegan Brown Rice Paella!
A hearty and comforting paella that will be a great addition to your next friend gathering.
- 5 dl (2 cups) brown rice long grained
- 12 1/2 dl (5 cups) water
- 1 onion
- 5 garlic cloves
- 1 red chilli
- 1 yellow pepper
- 1 g saffron
- 1 can chickpeas
- 1 can chopped tomatoes
- 4 dl (1 1/2 cup) green peas frozen
- 2 1/2 dl (1 cup) white wine
- 2 veggie stock cubes
- 2 tbsp olive oil extra virgin
Defrost the green peas by putting them in some hot water.
Dice the onion nicely and slice the garlic into thin slices.
Cut the peppers in long stripes, and mince the chilli fruit.
Heat up the olive oil in a large skillet, saucepan or wok pan. The important part is that you can cover it and that it can hold all the liquid.
Sauté the onion and garlic for about 3-4 minutes until the onion is translucent.
Add the peppers and chilli and stir around for another 1-2 minutes.
Add saffron and stir until everything is completely mixed.
Pour in the rice and try to stir and turn the rice around as much as possible for 1-2 minutes.
Add water, chopped tomatoes and veggie stock cubes. Bring to a boil, cover and lower the heat stir occasionally.
When almost all liquid is absorbed by the rice add the wine and cook until there is just a little liquid left.
Rinse the green peas and chickpeas stir them in and cook until there is no more liquid left.
Taste with salt & pepper.