Vegetable And Brown Rice Paella Recipes

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan, bring the broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.
• Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring often.
• Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil. Cover, place in the oven, and bake for 30 minutes.
• Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to oven for 10 minutes.
• Uncover and cook for 5 minutes more, or until all the broth is absorbed. Let stand for 5 minutes before serving.

Steps:

• Measure salt, paprika, red pepper, turmeric, and saffron into a small bowl and set spice mixture aside.
• Heat olive oil in paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot. Cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers. Cook until rice begins to brown, about 5 minutes more. Add spice mixture and broth. Return chicken and chorizo to the pot, burying them in the paella.
• Increase heat to high and bring the pot to a boil, stirring every 10 minutes. Reduce heat to medium and cook, uncovered, 50 to 55 minutes more. Add thawed peas and carrots, black olives, capers, and apple cider vinegar and stir. Cook until everything is heated through, 3 to 5 more minutes.

Steps:

• In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

Steps:

• Preheat oven to 400°F. In a saucepan, bring broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.
• Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minuets, stirring often. Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil.
• Cover, place in the oven and bake for 30 minuets. Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Return to oven (uncovered) for 15 min, raising the temperature to 450°F, until most of the broth is absorbed. Let stand 5 minuets before serving.

Steps:

• Adjust oven rack to lower-middle position; heat oven to 350 degrees. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed. Season chicken thighs with salt and pepper; set aside.
• Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
• Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
• Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay, and 1/2 teaspoon salt; increase heat to medium-high and bring to boil, uncovered, stirring occasionally.
• Cover pot and transfer to oven; cook until rice absorbs most of liquid, about 30 minutes. Remove pot from oven; add chicken and chorizo, cover pot, and transfer to oven; cook for 15 minutes. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, about 12 minutes.
• Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately.

Steps:

• Cook rice in water as directed on package; set aside and keep warm.
• In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.
• In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in remaining ingredients.