It's National Eat Your Vegetables Day!
And what better way to celebrate than with this delicious recipe from the Idaho Bean Commission...Bean and Vegetable Paella!
#eatyourveggies #idaho #idahobeancommission
Bean and Vegetable Paella
CATEGORY : Main Dish
YIELDS: 6 Servings
Quarter (1.5 Servings)
Half (3 Servings)
Default (6 Servings)
Double (12 Servings)
Triple (18 Servings)
Seasoned Broth
3 cups low-sodium vegetable broth
1 pinch ground saffron
1 tsp dried thyme
¼ cup white wine
Vegetable and Rice Mixture
2 cups Idaho beans of your choice
1 tbsp olive oil
2 tsp minced garlic
2 ½ cups coarsely chopped vegetables
1 ½ cups paella rice
1 tsp paprika
½ tsp salt
¼ tsp ground black pepper
½ cup fresh tomato, seeded and chopped
¼ cup green peas
2 tbsp minced parsley
1. In a small saucepan, bring “seasoned broth” ingredients to a simmer. Continue to simmer while you begin paella.
2. In large, heavy pot over medium-high heat, heat olive oil; add garlic, onions, and vegetables and cook 3 minutes. Add rice, paprika, salt, pepper, and beans; cook 3 minutes, while stirring.
3. Add the hot seasoned stock to the vegetable/rice mixture and bring to a boil. Stir well, then reduce heat to low and continue to cook covered for 20-25 minutes, stirring often. Add tomatoes and parsley, and stir to combine.
Notes
4. For a more traditional paella, place into shallow baking pan and bake in 375 degree F. oven for 10 minutes after cooking, and decorate the top of the finished dish with the tomatoes and parsley. Paella rice is short-grained pearl rice and will make the dish creamier and more authentic. Italian Arborio or pearl rice may be substituted.
Original source can be found here.
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