A #Vegan Paella

Paella almost always has meat and/or seafood, but this one doesn’t, because I got it out of Betty Crocker‘s Easy Meatless Dishes, one of those little two-up saddle stitch books they sell at the checkout counter at the grocery.

Vegan Paella

Vegan PaellaArtichoke and Kidney Bean Paella

  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (14 1/2 ounces) vegetable broth
  • 1 cup uncooked regular long grain rice
  • 1 cup frozen green peas
  • 1/2 teaspoon ground turmeric
  • 2 or 3 drops red pepper sauce [I used NONE]
  • 1 can (15 to 16 ounces) dark red kidney beans, rinsed and drained
  • 1 jar (6 ounces) marinated artichoke hearts, drained
  1. Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
  2. Stir in broth and rice. Heat to boiling; reduce heat. Cover and summer 15 minutes.
  3. Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.

4 servings.

Good, but better with more onions and garlic, and even better with seitan “chicken” strips in it.

A WRITING PROMPT FOR YOU: A character finds something useful in a checkout-line publication.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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