- 5 cups boiling water with 1 gluten-free vegetable bouillon cube and 2-teaspoons saffron threads dissolved
- 2 cups brussel sprouts, halved and roasted
- 1 broccoli head, cut into florets, roasted
- 1 cauliflower, cut into florets, roasted
- 3 carrots, cut into matchsticks
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 lg leak, trimmed, white portion, chopped
- 2 tablespoons garlic, minced
- 1½ cups assorted bell peppers, large dice
- 3 cups organic White Basmati rice
- 2-tablespoon tomato paste
- 1-teaspoon sweet paprika
- 2 cups cherry tomatoes, cut in half
- 2 cups green beans, trimmed and cut in 1-inch lengths
- 2 portobello mushrooms, cut into strips
- 1 can cannellini beans, drained and rinsed,
- 1 cup fresh or frozen peas
- ? cup white wine
- 3 teaspoons Salt and freshly ground pepper
- 1 ? cup sugar snap peas
- 2 Tbs. chopped parsley
- Dissolve 1 bouillon cube and 2 teaspoon of saffron threads in 5 cups boiling water. Set aside.
- Meanwhile, toss the cauliflower, brussel sprouts and broccoli with olive oil, salt, and 1 tablespoon chopped garlic. Roast in 400 degree oven for 10 minutes. Remove and let cool.
- Heat the oil over medium heat in a large, heavy, cast-iron or paella pan. Add the onions. Cook, stirring, until the onions are translucent, add the leeks and carrots and cook about five minutes.
- Add the garlic, peppers and 1 teaspoon of salt. Cook, stirring, until the peppers begin to soften, about three minutes.
- Add the mushrooms and green beans and continue cooking for 5 more minutes.
- Add the tomato paste, sweet paprika and rice. Cook, stirring, for one minute until the grains begin to crackle.
- Add the white wine and cherry tomatoes and cook, stirring, until the tomatoes cook down slightly, about five minutes.
- Stir in the saffron with its soaking water and vegetable stock. Add the remaining 2 teaspoons of salt and freshly ground pepper to taste.
- Add the Cannellini Beans. Bring to a boil. Stir once, reduce the heat to medium-low, cover and simmer without stirring until the liquid has evaporated, about 20 minutes.
- Add the peas and sugar snap peas, roasted cauliflower, brussel sprouts and roasted broccoli. Cover and cook for another 5 minutes. Remove from heat. Scrape the rice that is stuck to the bottom of pan, which adds crispy rice into the dish. Serve out of pan, or transfer to large serving platter and garnish with fresh chopped parsley.
Step-By-Step Photo Instructions
Dissolve 1 bouillon cube and 2 teaspoon of saffron threads in 5 cups boiling water. Set aside. Meanwhile, toss the cauliflower, brussel sprouts and broccoli with olive oil, salt, and 1 tablespoon chopped garlic. Roast in 400 degree oven for 10 minutes. Remove and let cool.
Heat the oil over medium heat in a large, heavy, cast-iron or paella pan. Add the onions. Cook, stirring, until the onions are translucent, add the leeks and carrots and cook about five minutes.
Add the garlic, peppers and 1 teaspoon of salt. Cook, stirring, until the peppers begin to soften, about three minutes. Add the mushrooms and green beans and continue cooking for 5 more minutes.
Add the tomato paste, sweet paprika and rice. Cook, stirring, for one minute until the grains begin to crackle. Add the white wine and cherry tomatoes and cook, stirring, until the tomatoes cook down slightly, about five minutes. Stir in the saffron with its soaking water and vegetable stock. Add the remaining 2 teaspoons of salt and freshly ground pepper to taste.
Add the Cannellini Beans. Bring to a boil. Stir once, reduce the heat to medium-low, cover and simmer without stirring until the liquid has evaporated, about 20 minutes.
Add the peas and sugar snap peas, roasted cauliflower, brussel sprouts and roasted broccoli. Cover and cook for another 5 minutes. Remove from heat. Scrape the rice that is stuck to the bottom of pan, which adds crispy rice into the dish. Serve out of pan, or transfer to large serving platter and garnish with fresh chopped parsley.
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