Spring fennel brings light anise flavor notes to this fantastic vegan paella. It is brimming with rice, mushrooms, artichokes, peas, and aromatic spices. In less than an hour, you can make this lovely paella to serve as a light meal or to accompany the main dish. Smart Recipes, European,Vegan Recipes, Grains,Vegetables Recipes, Recipes Grains,Vegetables European,Vegan Paella With Fennel Paella With Fennel Recipe | RecipeSavants.com PT1H15M Serves 6 Ingredients: 1 Tomato 2 Medium Shallots 1 Large Fennel Bulb 2.5 Cups Paella (Bomba) Rice 1 Vegan Bouillon Cube 0.125 Teaspoon Saffron 1 Bay Leaf 2 Cups Oyster Mushrooms 8 Ounces Jar Marinated Artichokes 1 Cup Green Peas 1 Teaspoon Fennel Seeds 1 Teaspoon Chili Flakes 2 Teaspoons Spanish Smoked Paprika 5.5 Cups Water In a large skillet, heat 1/4-1/2 cup of water over low heat and sauté tomato, shallots and fennel for about ten minutes. Add rice, bouillon cube and 5 cups of water and bring to a gentle boil over medium heat. Add the saffron, fennel seeds and bay leaf and stir to combine. Reduce the heat to a low and simmer for about 20 minutes. Stir in mushrooms and simmer for about ten minutes. Stir in the artichokes, green peas, smoked paprika and chili flakes and simmer for about ten minutes. Remove from heat and stir in chopped fennel tops.



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