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Ingredients
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Vegetables
Grains
Broth
Spices & Seasonings
Method
Preparation
- 1
Prepare the Broth
In a small saucepan, heat the mushroom broth until it is warm. Add the saffron threads and let them steep for about 10 minutes to infuse their flavor.
- 2
Chop the Vegetables
While the broth is warming, chop the bell peppers, zucchini, green beans, and artichoke hearts into bite-sized pieces. Set aside.
Cooking
- 3
Sauté the Vegetables
In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped bell peppers, zucchini, and green beans. Sauté for about 5-7 minutes until they start to soften.
- 4
Add Rice and Spices
Stir in the basmati rice, smoked paprika, salt, and black pepper. Mix well to combine, cooking for another 2 minutes.
- 5
Add Broth and Simmer
Pour in the warm mushroom broth and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for about 15 minutes, until the rice has absorbed most of the liquid.
- 6
Add Remaining Vegetables
Stir in the diced tomatoes and peas, spreading them evenly over the rice. Cover the skillet with a lid and let it cook for an additional 5-7 minutes, until the rice is tender and the vegetables are heated through.
