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

Artichoke 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.

MA