How to Prepare a Plant-Based Brown Rice Paella > 자유게시판

This vegan brown rice paella offers a hearty, nutritious twist on the iconic Spanish dish, fully rooted in plant-powered ingredients.

Begin with assembling all your components.

You will need one and a half cups of brown rice.

300 ml of homemade or store-bought vegetable stock.

A single onion, roughly minced.

3 garlic cloves, pressed or finely chopped.

One red bell pepper sliced.

One cup of frozen peas.

One cup of roasted or boiled garbanzo beans.

A small amount of saffron steeped in 2 tbsp of heated water.

A dash of sweet or hot smoked paprika, to taste.

One tbsp of extra virgin olive oil.

Add kosher salt according to your preference.

Garnish with minced chives, dill, or a citrus twist for brightness.

Warm the oil in a large paellera or skillet over medium flame.

Toss in the onion and sauté until soft and glowing, roughly 5 minutes.

Mix in the crushed garlic and cook just until its scent fills the air.

Add the sliced red bell pepper and cook for three to four minutes until it softens slightly.

Gently fold the rice into the mixture so every kernel is lightly glazed.

Allow the rice to brown slightly for 2 minutes, releasing its earthy aroma.

Pour the warm vegetable stock and برنج قهوه ای saffron soak together into the pan.

Sprinkle in the smoked paprika and a careful dash of sea salt.

Give one final stir, then reduce heat to maintain a quiet bubble.

Keep the rice untouched after the liquid is added; this lets the signature crunchy base form naturally.

Tightly seal the pan and steam for 35–40 minutes.

Check occasionally to make sure the broth hasn’t evaporated too quickly.

If needed, add a splash of warm water to keep it moist.

After about 30 minutes, sprinkle the frozen peas and cooked chickpeas evenly over the surface of the rice.

Put the cover back on and let it steam for the final 5–10 minutes.

Once the grains are soft and no excess liquid remains, take the pan off the stove.

Let it rest for five minutes covered.

Resting helps the ingredients harmonize and the rice absorb any lingering moisture.

Lightly separate the grains using a fork before plating.

Check the flavor balance and enhance with a touch more spice or salt as needed.

Garnish with chopped fresh parsley and a light squeeze of lemon juice.

Accompany with toasted ciabatta or a light spinach and vinaigrette mix.

This vegan brown rice paella is not only full of color and texture but also rich in fiber and plant based protein, making it a wholesome meal for any day of the week.