Veggie RAINBOW PAELLA

+QP +SF +GF

Paella can be a very creative affair. Keep the backbone of this classic Spanish dish alive, but take creative license by changing out any ingredient for ones you desire. Swap traditional Arborio rice for brown, and add in a medley of vegetables from bell peppers to peas. Make it in bulk and enjoy for dinner the next night. —MR

SERVES 4 TO 6

3 tbsp (45 ml) olive oil

1 small red onion, thinly sliced

3 cloves garlic, thinly sliced

2 zucchini, cut into half-moons

5 mini bell peppers (or 2 large), cut into thin strips

1 cup (134 g) frozen peas, defrosted (run under warm water for 1 minute)

2 cups (220 g) green beans

10 strands of saffron

1 tbsp (7 g) cayenne

1 tbsp (7 g) paprika

1½ cups (315 g) brown rice, uncooked

3 cups (710 ml) low-sodium vegetable broth

2 green onions, sliced

Juice of 1 lemon

Handful fresh parsley

1 cup (160 g) cherry tomatoes

Sea salt, to taste

Start by warming the olive oil in a large saucepan (or paella pan) and sauté the onion and garlic for about 5 minutes.

Add the zucchini, bell peppers, peas, green beans and all the spices, and sauté for another 10 minutes—add a splash of water occasionally so that the veggies don’t stick to the pan.

To the same pan, add the uncooked rice and veggie broth. Turn the heat to high. Once this boils, bring the heat back down to a simmer and let the paella cook for about 45 to 60 minutes, stirring every 15 minutes.

Once the rice is fully cooked and the broth is completely absorbed, top with the green onions, lemon juice, parsley and cherry tomatoes. Add the sea salt to taste. Serve paella in bowls and enjoy!