Vegan Fennel Paella
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.
Ingredients
- 1 to mato diced
- 2 medium shallots minced
- 1 large fennel bulb tops chopped off, halved, cored, and thinly sliced
- 2 1/2 cups medium grain brown rice or paella rice
- 5 cups water
- 1 vegan bouillon cube 1/2 more if you like it salty
- pinch of saffron crushed
- 1 bay leaf
- 2 cups oyster mushrooms chopped
- 6 oz jar of marinated artichokes drained
- 1 cup green peas
- 1 tsp fennel seeds
- 1 tsp chili flakes
- 2 tsp Spanish 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.
Tried this recipe?Let us know how it was!