Vegetarian Paella

5.0 (1 reviews)

1/4 cup extra virgin olive oil
1 medium onion, chopped
1 cup grated carrot
1 1/2 Tbsp. chopped garlic
1 cup basmati rice
1/4 tsp. saffron (may substitute 1 1/2 tsp. turmeric)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 cup green peas, fresh or frozen
1 3/4 cups vegetable broth
2 Tbsp. Earth Balance margarine
1/4 cup chopped parsley
Salt and pepper, to taste

• Heat the oil in a large, high-sided pan.
• Add the onions and sauté for 5 minutes over medium-high heat.
• Add the carrots and garlic and cook for 2 minutes.
• Place the rice in the pan and stir well to coat with the oil and mix the ingredients.
• Add the saffron or turmeric, chopped peppers, peas, and broth and bring to a simmer. Cook, covered, for 20 to 25 minutes, or until all the liquid is absorbed and the rice has softened.
• Stir in the Earth Balance and parsley and season with salt and pepper.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind