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 Large 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 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 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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