Serves: 6

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 to 3 cloves garlic, minced
• 1 cup long grain brown or brown Basmati rice
• 1 green bell pepper, cut into 2-inch strips
• 1 red bell pepper, cut into 2-inch strips
• 2 1/2 cups vegetable broth (preferably low-sodium)
• 1 teaspoon saffron threads, dissolved in a small amount of hot water,
  or 1 teaspoon ground turmeric
• 1/2 teaspoon dried thyme
• 2 cups diced ripe tomatoes (or substitute one 14-to 16-ounce can diced tomatoes)
• 14-ounce can quartered artichoke hearts
• 1 1/2 cups frozen green peas, thawed
• 1/4 cup chopped fresh parsley
• Salt and freshly ground pepper to taste

Instructions

1. Place all curry paste ingredients into a food processor. Blend until you get a smooth consistency.
2. Add the half of the green and half of the red bell pepper (set aside the rest), and sauté for 5 minutes, stirring frequently.
3. Add the broth, rice, saffron or turmeric, and thyme. Bring to a slow boil, then lower the heat, cover, and simmer gently until the liquid is absorbed and the rice is tender, about 30 minutes. Check if rice is completely done; Add a small amount of water to cook further if needed, or to add a bit more moisture to the mixture.
4. Stir in the tomatoes, artichoke hearts, peas, and half of the parsley. Season with salt and pepper. Cook just until everything is well heated through, about 3 minutes.
5. Just before serving, heat the remaining oil in a small skillet. Add the reserved bell pepper strips and sauté until just tender. Stir into the paella.
6. Sprinkle the remaining parsley over the top of the paella and serve at once, straight from the pan.

Recipe by: NAVA