Check it out, I actually have some real food to share with you this week. Yes, yes, contrary to what you might think based on this blog, I do eat real food occasionally (don’t worry, we’ll be back with more cookies shortly).
I’ll be honest here – I’m pretty lazy during the week and am most likely to just throw together a wrap or a salad for dinner. As for lunch? If I don’t have something already prepared, I’ll just grab something from the local deli. For that reason, and I’ve mentioned this before, I’m a big fan of cooking a huge pot of something and freezing individual portions to take for lunch during the week.
I have a few favourite recipes that I make often, like this vegetarian chili and this mexican vegetable stew (omg, so good), and this is another one of them. A brightly coloured vegetarian paella – a delicious and filling blend of rice, vegetables, and legumes.
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 28-ounce can diced tomatoes
- 2 garlic cloves, finely chopped
- 4 cups vegetable stock or water
- 1-1/2 cups short-grain rice (such as Valencia or Arborio)
- 1/4 teaspoon ground fennel
- pinch of saffron threads or 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 to 1-1/2 cups cannellini beans (canned or cooked from dry), rinsed and drained
- 1 cup frozen peas
- Preheat oven to 375°F.
- In a large oven-proof pan (I use a dutch-oven), heat the oil over medium heat. Add the onion, bell pepper, and green beans, and cook, stirring occasionally, until softened – about 5 minutes.
- Add the tomatoes, garlic, and vegetable stock. Raise the heat and bring to a boil. Add the rice, fennel, saffron (or turmeric), salt, and pepper flakes. Stir well, cover and place in the oven. Cook for about 30-40 minutes, until the rice is tender.
- Remove from the oven and stir in the beans and peas. Cover again and let rest for about 10 minutes to heat through before serving.