Now that you have the ingredients down, read up on this one-pan recipe. With four simple steps, it’s a savory veggie dish you can reuse anywhere and anytime.
To start, heat the olive oil in a 10-inch skillet and set it over medium-high heat. Next, add the mushrooms; salt and pepper them and cook for 5 to 8 minutes or until slightly browned.
Reduce heat to medium; add the diced onion, garlic and thyme to the skillet. Cook it for up to 3 to 5 minutes or until slightly softened. Stir in Mahatma® Parboiled Medium Grain Rice, the drained chickpeas, artichokes, olives, sun-dried tomatoes and smoked paprika. Cook for 2 to 3 minutes or until well coated. Stir in the broth and bring to a boil.
Reduce the heat to medium-low; cook for 15 to 20 minutes, or until rice is tender and most of the liquid has been absorbed, stirring in asparagus in the last 5 minutes of cooking time. Cover and let stand for 5 minutes.
Stir in the lemon zest, lemon juice, parsley and cilantro before serving.
Hey you veggie lovers! Need to add more vegetarian options to your Meatless Monday repertoire? No worries there because we’ve got you covered with this Vegetarian Paella.
Loaded with umami flavors, this dish includes chickpeas, mushrooms, olives, sun-dried tomatoes and artichokes. With a dash of smoked paprika, its complexity makes it just as robust as a traditional Spanish paella. No need for chorizo here!
Want to switch up your veggies? Substitute the asparagus for green beans, sugar snap peas or broccoli florets. Depending on the greens available at your nearest local market, you can adapt the ingredients and turn this paella into a seasonal recipe.
Have picky eaters in your family? These kinds of dishes make for the best opportunity to stir in those vegetables you’re not a fan of or not used to eating. By cooking and combining them with other components, you won’t even realize they’re part of the meal. Condiments and seasonings also help these vegetables go unnoticed!