Vegan Cook's Bible
by Pat Crocker
Traditional Spanish paella dishes feature saffron-flavored rice combined with a variety of meats and shellfish, garlic, onions, peas, artichoke hearts and tomatoes. Our vegetable version has all the color and flavor without the fuss, meats or lengthy preparation. Saffron adds a definite flowery taste and distinct orange colour. It may be omitted if desired.
Serves 4 to 6
• 1 sweet potato, cut into 1 -inch cubes
• 2½ cups vegetable stock or water
• 1 cup mixed long- or short-grain brown and wild rice (see Tip below)
• 2 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper; chopped
• 4 cloves garlic, finely chopped
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 can (14 oz) lima beans, drained
• 4 to 6 saffron filaments, soaked in 2 tbsp warm water, optional
1. In a saucepan, combine sweet potato and stock. Bring to a boil over high heat and stir in rice. Cover, reduce heat to low and cook for 40 minutes or until rice is tender and most or all of the liquid is absorbed.
2. About 10 minutes before the rice is finished, heat oil over medium-high heat in a wok or large, deep skillet. Add onion and red pepper and stir-fry for 7 minutes or until soft. Add garlic, turmeric and cumin and stir-fry for 2 minutes.
3. Add cooked sweet potato and rice, lima beans and saffron filaments in their soaking water, if using. Stir-fry for 1 minute or until beans are heated through.
Tip: I prefer Lundberg short-grain brown rice, which is soft and chewy when cooked, but long-grain brown rice, red rice or a blend of your favorites will also work.