Vegetable Paella
Author: Suzanne Perazzini
- 3 tbsp olive oil
- 1 onion, diced
- 1 large fennel bulb, trimmed and cut into bite size pieces
- 4 cloves garlic, chopped
- 2 cups white rice
- 2 cups warm water
- 1½ cups dry white wine
- ½ tsp paprika
- ¾ tsp saffron threads or ground turmeric
- 1 tsp salt
- 1 can (14 oz/400ml) can artichoke hearts in water, drained
- ¾ cup sliced drained sun-dried tomatoes
- 8 oz thin asparagus or green beans, trimmed and halved
- ⅓ cup green olives
- 3 tbsp chopped Italian flat-leaf parsley
- Preheat oven to 350°F.
- Place large oven-proof skillet or paella pan over medium heat and let pan get hot. Add oil and tip pan to coat.
- Add onion and fennel and cook, stirring frequently until the vegetables begin to soften, approximately 4-5 minutes.
- Add garlic and cook until onions and fennel are lightly browned, 3-5 minutes.
- Mix in rice, lightly coating all grains with oil.
- Stir in water, wine, paprika, saffron (or turmeric), salt, artichoke hearts and sun-dried tomatoes. Gently shake pan to distribute rice evenly.
- Reduce heat and simmer for 10 minutes.
- Remove pan from heat and scatter asparagus (or green beans) and olives over rice.
- Cover pan and bake in preheated oven until rice is tender with a slightly crusted bottom, about 30 minutes.
- Scatter chopped parsley over top and serve hot.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/vegetable-paella/
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