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.
RecipeSavants.comSpring 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, RecipesGrains,VegetablesEuropean,VeganPaella With FennelPT1H15MServes 6
Ingredients:
1 Large Tomato2 Medium Shallots1 Large Fennel Bulb2.5 Cups Paella (Bomba) Rice1 Vegan Bouillon Cube0.125 Teaspoon Saffron1 Bay Leaf2 Cups Oyster Mushrooms8 Ounces Marinated Artichokes1 Cup Green Peas1 Teaspoon Fennel Seeds1 Teaspoon Chili Flakes2 Teaspoons Spanish Smoked Paprika5.5 Cups WaterIn a large skillet over medium- low heat, heat 1/2 cup of water and sauté tomato, shallots & fennel until tender, about 10 minutes.Add rice, bouillon cube & 5 cups of water and bring to a gentle boil. Stir in saffron, fennel seeds & bay leaf until combined. Reduce heat to low and simmer for about 20 minutes. Stir in mushrooms and simmer for 10 minutes. Stir in the artichokes, green peas, smoked paprika & chili flakes and simmer until rice & veggies are tender, about 10 minutes more.Remove from heat and stir in chopped fennel tops. Transfer to a large bowl & serve.
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