No longer a single-use kitchen appliance, turn on your rice cooker for a satisfying complete meal. By adding veggies and seasoning to the rice while it cooks in the rice cooker, you can set-it-and-forget-it until it’s time to dish out this delicious vegan paella.
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tomato, diced
- 1 tsp smoked paprika
- ¼ tsp cayenne
- 1 tsp saffron threads
- 2 cups white wine
- 2 cups vegetable broth
- 1 tsp salt
- 2½ cups short grain rice
- 1 large fennel, roasted and cut into ¼
- 1 (14oz) can artichoke in brine, a small amount of brine reserved
- ½ cup frozen green beans
- 2 Tbsp capers
- ½ cup parsley, chopped
- 1 lemon, sliced
Preparation
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Optional: For extra flavor, sauté onions and garlic with olive oil until tender.
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Add onion, garlic, tomato, spices, saffron, salt, wine, broth, salt and rice into rice cooker. Following rice cooker directions, cook rice.
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Add in vegetables and a small amount of artichoke brine. Turn rice cooker back on for 5 minutes to heat vegetables. Let rice cooker sit off for 10 minutes.
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Stir in capers and parsley.
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Serve with lemon slices.
