Vegetarian Paella

Spanish rice made from scratch!

Makes 3 servings

1 cup dry brown rice

2 cups low-sodium vegetable broth

1 pinch saffron

1 Tbsp. olive oil

4 medium shallots, chopped

2 cloves garlic, finely chopped

1 medium red bell pepper, chopped

1 cup small whole mushrooms

1 cup cubed eggplant

3 medium tomatoes, chopped

1/2 cup frozen peas

20 black olives

20 green olives

1/4 teas. sea salt & pepper

1/2 tsp. ground cumin

1. Combine rice, broth & saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered for 45 to 50 minutes. Keep covered or rice will not cook evenly.

2. While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell pepper, mushrooms, and eggplant. Cook, stirring frequently for 5-6 minutes or until peppers are tender.

3. Add olives, salt & pepper, cumin & cook for 1 minute.

4. Preheat oven to 400 degrees.

5. Add rice, tomatoes, and peas to bell pepper mixture. Mix well.

6. Bake for 10 minutes or until heated through.