This is a really nice summery dish. Though it’s close to a traditional Spanish vegetable paella I like to use brown rice instead of white for its better nutritional profile. This means it needs parboiling first to ensure it’s cooked through properly.
I find the most convenient shop to get short grain brown rice from is Holland & Barrett, though it’s also possible to purchase great value larger bulk quantities from online stores such as Goodness Direct.
Artichokes are a bit of a luxury item, however the marinated ones are really delicious and are well worth including in this dish. I find the best place to purchase posh anitpasti is in budget supermarkets like Lidl or ALDI which stock lots of lower cost continental foods.
No doubt an anathema to real paella oficionadoes, I like to use frozen vegetables in my paella, both for price (frozen vegetables are usually really cheap when compared to fresh) and convenience.
Brown Rice Paella Verduras
- 2 cups short grain brown rice
- 250ml white wine (I use cooking wine)
- 600ml boiling water
- 2 tsp bouillon powder
- 1 tbsp tomato puree
- 1/2 tbsp ground turmeric
- 1 tbsp paprika
- 1 tbsp olive oil
- 2 onions, thinly sliced
- 6 cloves of garlic, finely sliced
- 1 pint / 2 cups frozen broad beans
- 1 pint / 2 cups frozen french beans
- 1 pint / 2 cups frozen sliced mixed peppers
- 1 jar marinated artichoke hearts, drained and sliced
- 85g olives, drained and sliced (I use black olives in brine from ASDA)
- large bunch of fresh parsley, chopped
- 2 whole lemons, cut into quarters
- Parboil the brown rice for 20 minutes. Drain and set aside.
- In a large lidded pan, saute the onions and garlic in oil for 5 minutes.
- Mix the wine, water, stock, turmeric, tomato puree and paprika in a jug.
- Pour into the pan with the onions. Stir in the rice and frozen vegetables.
- Place lid on the pan and bring to the boil.
- Reduce heat and simmer for 25 minutes, or until rice is tender. Stir occasionally.
- Stir in artichoke hearts and olives. Heat through for a further 5 minutes.
- stir parsley through the rice and serve with lemon wedges.