- 4 cups water with 1 gluten-free vegetable bouillon cube dissolved
- 1-teaspoon saffron threads (soaked in 1 cup boiling water)
- 1 cup broccoli florets, roasted
- 1 cup cauliflower florets, roasted
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 tablespoons garlic, minced
- 2 cups assorted bell peppers, large dice
- 3 cups medium-grain rice, White Basmati,
- 1-tablespoon tomato paste
- 1-teaspoon sweet paprika
- ? teaspoon smoked paprika
- 1-14-ounce can diced fire-roasted tomatoes with juice
- ¼ pound green beans, trimmed and cut in 1-inch lengths
- 8 ounces button mushrooms, halved
- 1 bunch asparagus, bottoms removed, cut into 1-inch pieces
- 1 can artichokes, halved
- 1 can chickpeas, drained and rinsed,
- 1 cup shelled fresh or frozen peas or edamame
- ? cup kalamata olives, optional
- Salt and freshly ground pepper to taste
- Dissolve 1 bouillon cube and 1 teaspoon of saffron threads in 5 cups boiling water. Set aside.
- Meanwhile, toss the cauliflower and broccoli with olive oil, salt, and 1 tablespoon chopped garlic. Roast in 400 degree oven for 10 minutes. Remove and let cool.
- Heat the oil over medium heat in a large, heavy, cast-iron or paella pan. Add the onions. Cook, stirring, until the onion is tender, about five minutes.
- Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about three minutes.
- Add the mushrooms and green beans and continue cooking for 5 more minutes.
- Add the tomato paste, sweet and smoked paprika and rice. Cook, stirring, for one minute until the grains begin to crackle.
- Add the fire-roasted tomatoes and asparagus and cook, stirring, until the tomatoes cook down slightly, about five minutes.
- Stir in the saffron with its soaking water and vegetable stock. Season generously with salt and pepper.
- Add the artichokes and chickpeas. Bring to a boil. Stir once, reduce the heat to medium-low, cover and simmer without stirring until the liquid has just about evaporated, about 15 minutes.
- Add the peas or edamame, roasted cauliflower and roasted broccoli. Add olives, if using.
- Continue to simmer covered until the rice is dry, another 5 to 10 minutes. Remove from the heat and serve.
Step-By-Step Photo Instructions
Dissolve 1 bouillon cube and 1 teaspoon of saffron threads in 5 cups boiling water. Set aside.
Meanwhile, toss the cauliflower and broccoli with olive oil, salt, and 1 tablespoon chopped garlic. Roast in 400 degree oven for 10 minutes. Remove and let cool.
Heat the oil over medium heat in a large, heavy, cast-iron or paella pan. Add the onions. Cook, stirring, until the onion is tender, about five minutes.
Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about three minutes.
Add the mushrooms and green beans and continue cooking for 5 more minutes.
Add the tomato paste, sweet and smoked paprika and rice. Cook, stirring, for one minute until the grains begin to crackle.Add the fire-roasted tomatoes and asparagus and cook, stirring, until the tomatoes cook down slightly, about five minutes.
Stir in the saffron with its soaking water and vegetable stock. Season generously with salt and pepper. Add the artichokes and chickpeas.
Bring to a boil. Stir once, reduce the heat to medium-low, cover and simmer without stirring until the liquid has just about evaporated, about 15 minutes.
Add the peas or edamame, roasted cauliflower and roasted broccoli. Add olives, if using.
Continue to simmer covered until the rice is dry, another 5 to 10 minutes. Remove from the heat and serve.
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