Name: Brown Rice Vegetable Paella
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 8 servings
Ingredients: 4 cup warm vegetable broth (divided); 0.5 tsp saffron threads (crushed between fingers and added to 0.5 cup warm broth); 2 cup short-grain brown rice; 1 null medium-large onion (about 2 cups chopped); null null salt (to taste); null null freshly ground black pepper (to taste); 6 clove garlic (minced); 1 can diced tomatoes (15-ounce); 2 tsp smoked paprika (or regular sweet); 1.5 cup cooked butter beans (lima beans, great northern beans, etc, drained); 1 package frozen green beans (12-ounce, Italian preferred, thawed and drained); 0.5 null large red bell pepper (cut into thin slices); 1 cup canned artichoke heart quarters (rinsed)

Instructions

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1

Cook cooked butter beans (1.5 cup) if not already cooked. Thaw and drain frozen green beans (1 package). Warm warm vegetable broth (4 cups), reserving warm vegetable broth (0.5 cup) to add saffron threads (0.5 tsp). Parboil short-grain brown rice (2 cups) for minutes (15). Drain and let rice dry.
2

Heat a large, deep skillet or wok. Add onion (1 medium-large), [salt to taste], and [freshly ground black pepper to taste]. Cook, stirring, until onion softens, for minutes (4). Add garlic (6 cloves) and diced tomatoes (1 can). Cook, stirring and breaking up large pieces of tomato, until mixture thickens and most liquid boils off. Stir in the drained short-grain brown rice (2 cups), smoked paprika (2 tsp), and saffron warm vegetable broth (0.5 cup). Cook for another couple of minutes.
3

Add warm vegetable broth (3 cups) and cooked butter beans (1.5 cup). Bring to a boil. Season with [salt to taste] and [freshly ground black pepper to taste]. Reduce heat to a simmer and cook for minutes (20). Stir in the thawed and drained frozen green beans (1 package). Increase heat if needed to boil again, then reduce to a simmer and cook for minutes (10).
4

Arrange red bell pepper (0.5 large) and canned artichoke heart quarters (1 cup) over the rice. If rice appears to be drying but is not yet cooked, drizzle [0.25-0.5 cup warm vegetable broth] around the edges. Cover the pan and cook on low for minutes (10).
5

Check if rice is tender and liquid is absorbed. If rice is done but there is still excess liquid, remove the cover and cook until it boils off. If rice is not done, add more [warm vegetable broth] or [water], cover, and cook on low until tender. Paella should be moist but not swimming in liquid.
6

Remove from heat, cover, and let stand until ready to serve.