1 cup of whole wheat rice
1 cup of dry green peas
3 tablespoons of olive oil
2 medium onions, cut into rings
2 cloves of garlic, minced with salt
1 cup of milk
2 red bell peppers, cut into fine strips
1 sprig of rosemary
100 g of pitted green olives
a pinch of cinnamon
3 cups of vegetable broth
1 tablespoon of ground nutmeg
3 large tomatoes, diced
1 bouquet garni, separated into florets
100 g of fresh beans, chopped
200 g of fresh mushrooms
a pinch of turmeric or cumin
1 cup of whole wheat rice
1 cup of dry green peas
3 tablespoons of olive oil
2 medium onions, cut into rings
2 cloves of garlic, minced with salt
1 cup of milk
2 red bell peppers, cut into fine strips
1 sprig of rosemary
100 g of pitted green olives
a pinch of cinnamon
3 cups of vegetable broth
1 tablespoon of ground nutmeg
3 large tomatoes, diced
1 bouquet garni, separated into florets
100 g of fresh beans, chopped
200 g of fresh mushrooms
a pinch of turmeric or cumin
Lets the rice and peas soak in water overnight
In a large pan, heat the olive oil
Add the onion, garlic, bell peppers, rosemary, beans, bouquet garni, mushrooms, olives, tomatoes, and a pinch of salt
Cook for about 10 minutes or until it browns slightly
Add the drained rice, milk, peas, and turmeric
Stir well
Season with cinnamon, nutmeg, and salt to taste
Cover and cook over low heat for about 50 minutes, adding some vegetable broth as needed to keep the paella moist.
