In addition to being vegan this fennel paella is also oil-free! I use my favorite type of brown rice, Nishiki brand. I've linked it, but I don't advise buying it on Amazon, unless you really can't find it in your area. It's far too expensive on Amazon in my opinion.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: Spanish
Servings: 6
Author: Jenné
Ingredients
1 tomatodiced
2medium shallotsminced
1large fennel bulbtops chopped off, halved, cored, and thinly sliced
2 1/2cupsmedium grain brown rice or paella rice
5cupswater
1vegan bouillon cube1/2 more if you like it salty
pinchof saffroncrushed
1bay leaf
2cupsoyster mushroomschopped
6ozjar of marinated artichokesdrained
1cupgreen peas
1tspfennel seeds
1tspchili flakes
2tspSpanish smoked paprika
Instructions
Heat 1/4-1/2 cup water in a large skillet (with a lid) or a large heavy-bottomed pot.
Add the shallots, tomato, and fennel to the water to sauté. Reduce the heat to prevent it from burning.
Cook on low until the fennel has softened and starts to caramelize. About 10 minutes.
Add rice followed by the water and bouillon cube. Bring to a gentle boil.
Once the water starts to boil, reduce the heat to a low simmer, and add the saffron (crush before adding), bay leaf, and fennel seeds.
Cook for 20 minutes.
Add the mushrooms.
Cook for another 10 minutes.
Stir in the green peas, artichokes, smoked paprika, and chili flakes.
Cook for another 10 minutes, or until the rice is tender.
Remove from heat, and stir in chopped fennel sprigs. Save more for garnish.