Spring Vegetable Paella

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 5 -6 artichoke hearts, packed in brine
• 1 1/2 cups brown rice
• 1 teaspoon salt
• 1 pinch saffron (i didn't have saffron, so substituted turmeric)
• 2 cups minced onions
• 1 cup finely chopped celery
• 2 cloves garlic, minced or pressed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried thyme
• 1 red bell pepper, seeded and chopped
• 1 lb asparagus, rinsed,trimmed,and cut into two-inch pieces (about 2 cups)
• 1 1/2 cups fresh green peas or 1 1/2 cups frozen green peas (10-ounce package)
• 1 cup chopped tomato
• salt & fresh ground pepper
• 1/2 cup chopped chives or 1/2 cup scallion
• steamed snow peas (optional)

Recipe

• 1 drain the artichoke hearts, reserving the brine.
• 2 quarter the artichoke hearts and set aside.
• 3 add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
• 4 cover and bring to a boil on high heat.
• 5 reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
• 6 when the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
• 7 add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
• 8 add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
• 9 add salt and pepper to taste.
• 10 to serve the paella, spread the rice on a large platter or in a large bowl.
• 11 top the rice with the vegetables and their juices.
• 12 sprinkle with chopped chives or scallions and steamed snow peas,if you like.
• 13 enjoy!