Vegetarian Paella
Serves 6 | Prep Time 20 minutes | Cook Time 1 hour
Ingredients
• 2 cups organic long grain brown rice, washed and drained
• 3 pieces Eden Dried Tofu
• 1/2 package Eden Sliced Shiitake Mushrooms
• 1/4 cup Eden Maitake Mushrooms
• 2 tsp Eden Extra Virgin Olive Oil
• 1/4 cup Eden Dried Lotus Root
• 2 cloves garlic, minced
• 1 medium shallot, minced
• 4 cups boiling water, including reserved mushroom and lotus root soaking waters
• 2 tsp Eden Ground Turmeric
• 1 tsp Eden Paprika Powder
• 1/8 tsp Eden Black Pepper
• 1 pinch Eden Sea Salt
• 1/2 cup organic sweet corn, fresh or frozen
• 1/4 cup red bell pepper, diced
• 14.1 oz canned artichoke hearts, drain, slice in half
• 1/2 cup sliced green string beans
• 1/4 cup fresh lemon juice
Directions
In separate bowls soak the dried tofu, shiitake, maitake and lotus root in warm water to cover for 20 minutes. Reserve soaking water from all vegetables. Squeeze out the soaking water from the dried tofu, discard soak water and cube tofu. Chop the lotus root and shiitake. Heat oil in a large heavy skillet or saucepan. Sauté garlic and shallots for 2 minutes. Add shiitake, dried tofu and lotus root. Sauté for 5 minutes. Add the rice and sauté for 5 minutes, stirring frequently. Add the boiling water, turmeric, paprika, black pepper, salt and sweet corn. Stir to mix, cover and bring to a boil. Reduce heat to medium-low and simmer for 1 hour, stirring occasionally. If more water is needed, add in small amounts. Add the red peppers, artichokes and green beans. Cover and cook 5 minutes. Place in a serving bowl and sprinkle fresh lemon juice over.
Nutritional Information
Per serving: 335 calories, 8g fat (21% calories from fat), 12g protein, 60g carbohydrate, 7g fiber, 0mg cholesterol, 257mg sodium