Vegetarian Paella

Adapted from New York Times
Serves 6

1 1/2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, cut into 2-inch-long strips
1 green bell pepper, cut into 2-inch-long strips
1 14.5-oz. can diced tomatoes
1 15-oz. can vegetable broth
1 1/2 cups white basmati rice
1 teaspoon saffron threads, dissolved in small amount of hot water
1/2 teaspoon dried thyme
1 14-oz. can artichoke hearts, drained, chopped
1 1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
1 teaspoon salt

1. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Add pepper strips to onion mixture and cook, stirring often, 5 minutes.
2. Stir in tomatoes with their liquid, broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until rice is cooked. Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through.

Saffron is the most expensive spice in the world. Saffron is harvested from the fall-flowering plant Crocus sativus,  a member of the Iris family. It’s grown mainly in the Mediterannean. It has a unique pungent, bitter taste and golden-yellow color. While fairly expensive, a small amount goes a long way.