Making a Vegan Brown Rice Paella: Step-by-Step Guide > 자유게시판

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

First, collect everything you’ll need.

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.

Three cloves of garlic minced.

One red bell pepper sliced.

One cup of frozen peas.

One cup of roasted or boiled garbanzo beans.

A pinch of saffron threads soaked in two tablespoons of warm water.

1 tsp of Spanish smoked paprika (pimentón).

One tbsp of extra virgin olive oil.

Season with sea salt as needed.

Optional garnishes include fresh parsley and a squeeze of lemon juice.

In a broad, flat-bottomed pan, heat the olive oil gently.

Cook the onion slowly until it becomes tender and slightly golden, around 5 to 6 minutes.

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

Toss in the pepper strips and sauté for 3–4 minutes until they begin to wilt.

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.

Now pour in the vegetable broth and the saffron water.

Add the smoked paprika and a pinch of salt.

Stir gently and then let the mixture come to a gentle simmer.

Avoid stirring post-simmer—it’s key to forming the prized caramelized crust known as socarrat.

Cover the pan with a lid or aluminum foil and let it cook for 35 to 40 minutes.

Monitor the liquid level every 8–10 minutes to prevent drying out.

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

At the 30-minute mark, evenly distribute the peas and chickpeas on top.

Cover again and continue cooking for the remaining time.

When the rice is tender and the liquid is absorbed, remove the pan from heat.

Let it rest for five minutes covered.

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

Use a wooden spoon or fork to lift and aerate the rice gently.

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

Top with minced parsley and a citrus kiss of lemon.

Pair with warm artisanal bread or a fresh arugula salad.

A vibrant, قیمت برنج قهوه ای nutrient-packed vegan paella bursting with texture, fiber, and plant protein—perfect for weeknights or weekend feasts.