RSVP Series(Grains) Valencia Rice - Vegetarian Paella

Valencia Rice or the Paella rice is used for making the Spanish Paella and is so similar to Risotto Rice in appearance. These kinds of rice although are not as sturdy as risotto rice and needs to be cooked carefully so that they dont break down easily.



Paella (pi-AY-ya) is a saffron-flavoured dish made predominantly with shellfish and chicken. There are variations of course which include adding different types of vegetables and meat.The dish is made on a Paella which is nothing but a large shallow pan from which the name is derived. For more details refer here



I have a vegetarian version which we adore and which takes very little time to cook.

Ingredients

• 1 cup Valencian Rice ( or any short grained rice )
  
  
• 2 cups warm water infused with a pinch of saffron (no saffron? Add turmeric while cooking)
  
  
• 1 onion, chopped
  
  
• 3-4 cloves of garlic, chopped
  
  
• 1 red Bell pepper, chopped
  
  
• 2 tomatoes, chopped
  
  
• 1 cup artichoke hearts ( canned ones will work great )
  
  
• 1/2 cup Chick peas, presoaked in water and cooked ( not overcooked )
  
  
• 1/2 cup peas
  
  
• 1 bay leaf and a sprig of thyme ( optional )
  
  
• cilantro for garnish
  

Method

1.Heat some olive oil in a large shallow pan. Add onions, tomatoes,bell peppers,garlic and bay leaf and saute it well.



2.Once slightly soft, add the rice and thyme and saute for 1 min. Add the saffron infused water, salt to taste and close the lid.



3.Cook till most of the water is absorbed. Now add chick peas, artichoke hearts and peas and stir slightly. If needed, add about 1/2 cup water more and close the lid.



4.Fluff once cooked and serve garnished with Cilantro.



Healthy and wholesome meal in a matter of minutes :) This is my entry to ARF -Tuesday Event hosted by Cate and to Susan's Legume Love Affair Event