I’ve had to start cutting down on some things in my diet, like chocolate and cakes and creams and butters and red meat and cheeses and and and, yes I had a blood test the other day and it turns out that I have me some high cholesterol. Dan dan daaaaan….crap.
I took my doctor through what I eat during a normal day and she was not that amped with me, you see I don’t really like eating first thing in the morning, so I snack all day on things like fruits and nuts and sweet sweet chocolate and then when I go home at night I eat enough dinner to feed 2 medium size men who have just returned from war. I kid you not. I love supper a lot.
So anyway I have had to change the way I eat a bit, so the other day I thought I would make a vegetable paella and it turned out really really nice. Only thing I did wrong was make way way too much of it, so Shane and I ate paella for 2 days in a row and Est I had it for lunch on the 3rd day haha, it was still good though.
Here is the recipe, even if you are not crazy about vegetables (love vegetables) I would suggest you try it, it has some really nice flavours in it and it’s packed full of anti-oxidants, vitamins, and minerals – look doctor fancy words that are good for you, I ate them all.
*I must warn you though, I used brown rice instead of risotto and I had to cook it for way longer, in fact I thought I had done something wrong, but in the end it still came out fine. Not sure what I did though. On the packet it said it would take about 25 mins, I had to cook it for like an hour.
2 tbsp olive oil °2 onions, chopped °2 cloves garlic, minced °1 1/2 lb tomatoes, chopped °6 medium artichoke hearts, sliced °2 red bell peppers, sliced °2 cups green beans, trimmed and cut into 2-inch pieces °1 cup peas °5 1/2 cups veggie broth °zest of 1 lemon, cut into strips °1/2 tsp smoked paprika °1/2 tsp turmeric °pinch saffron °1/4 cup parsley, minced °salt to taste °1 lb arborio rice (I used brown rice instead)
1. In a large, wide flat-bottomed pan or paella pan (or pot), heat the oil on medium-high. Add in the onions and garlic and cook until the onions are soft, about 5 minutes. Add the tomatoes and cook for 2-3 minutes.
2. Add the artichokes, peppers, string beans, peas, and 2 cups of the veggie broth. Cover and simmer for 10 minutes.
3. Add the lemon zest, paprika, turmeric, saffron, parsley, salt, rice and the remainder of the veggie broth. Mix well. Bring to a boil, then cover and simmer for 20-25 minutes, stirring occasionally, or until the rice is done and the liquid has evaporated.