Still very tired today and a little anxious with the construction going on here at the Hayes house. They are ahead of schedule and doing a great job, but it is change. I like to think that I love change, but when it comes, I soon realize I don’t always embrace it well. So, I wanted to keep it simple in the kitchen tonight. I remembered I had some artichokes canned in water and that we loved the artichoke paella in Dr. John McDougall’s book, “The Starch Solution.” It doesn’t require much chopping or fussing and our old hand hammered wok does a great job with these one pot meals. The only thing I changed when I made this recipe is that I cooked the rice fully and then added it at the end. I should have reduced the veggie broth in the dish since I cooked the rice separately, but it really did no harm. This way of cooking is SO forgiving. If you mess up, it will still taste good and be good for you because you’re using good ingredients! You could save even more time with this recipe if necessary by using frozen chopped peppers and onions and canned no added salt diced tomatoes. So, keep it simple and you won’t have to spend all day in the kitchen. Here is our paella and the recipe from Dr. McDougall’s Sept 2006 newsletter.
Remember to Have fun with your food and Enjoy!
Paella from Dr. John McDougall, at https://www.drmcdougall.com/misc/2006nl/sept/recipes.htm
Preparation Time: 30 minutes
Cooking Time: 40 minutes
1 cup uncooked brown rice
2 cups boiling water
2 ⅓ cups vegetable broth
1 onion, chopped
2 cloves garlic, minced
¾ cup julienned green bell pepper
¾ cup julienned red bell pepper
1 10 ounce package frozen baby lima beans, thawed
2 small tomatoes, chopped
1 teaspoon ground oregano
¼ teaspoon sea salt
⅛ teaspoon crushed red pepper flakes
pinch of saffron threads
1 15 ounce can water packed artichoke hearts, drained, sliced in half
1 cup frozen peas, thawed
Place the rice and boiling water in a bowl. Cover and let stand for 20 minutes, while preparing the remaining ingredients. Drain off water and set aside.
Heat the vegetable broth to boiling. Place ⅓ cup of the vegetable broth in a large slope-sided sauté pan (or use a wok). Add onion and garlic. Cook and stir over medium heat for about 2 minutes until onion softens slightly. Add peppers, lima beans and tomatoes. Cook and stir for another 3 minutes. Add the remaining hot vegetable broth and the drained rice. Stir in the oregano, salt, red pepper flakes and saffron threads. Bring to a boil, reduce heat , cover and cook for 30 minutes. Add artichokes and peas. Mix well, remove from heat, cover and let rest for 5 minutes before serving.