Vegetarian Paella

Name: Vegetarian Paella
Yield: 4
Ingredients: 1 cup of whole grain rice; 1 cup of dried peas; 3 tablespoons of olive oil; 2 onions, cut into rings; 2 cloves of garlic, crushed with salt; 1 cup of milk; 2 red bell peppers, cut into thin slices; 1 sprig of rosemary; 100g of green olives, pitted; a pinch of cinnamon; 3 cups of vegetable broth; 1 tablespoon of ground nutmeg; 3 large tomatoes, diced; 1 bunch of broccoli, separated into florets; 100g of fresh corn kernels; 200g of fresh mushrooms

1
1 cup of whole grain rice
2
1 cup of dried peas
3
3 tablespoons of olive oil
4
2 onions, cut into rings
5
2 cloves of garlic, crushed with salt
6
1 cup of milk
7
2 red bell peppers, cut into thin slices
8
1 sprig of rosemary
9
100g of green olives, pitted
10
a pinch of cinnamon
11
3 cups of vegetable broth
12
1 tablespoon of ground nutmeg
13
3 large tomatoes, diced
14
1 bunch of broccoli, separated into florets
15
100g of fresh corn kernels
16
200g of fresh mushrooms

Ingredients

1
1 cup of whole grain rice
2
1 cup of dried peas
3
3 tablespoons of olive oil
4
2 onions, cut into rings
5
2 cloves of garlic, crushed with salt
6
1 cup of milk
7
2 red bell peppers, cut into thin slices
8
1 sprig of rosemary
9
100g of green olives, pitted
10
a pinch of cinnamon
11
3 cups of vegetable broth
12
1 tablespoon of ground nutmeg
13
3 large tomatoes, diced
14
1 bunch of broccoli, separated into florets
15
100g of fresh corn kernels
16
200g of fresh mushrooms

Directions

1
Soak the rice and peas overnight
2
In a large skillet, heat the olive oil, then add the onion, garlic, bell pepper, rosemary, broccoli, corn, and mushrooms
3
Cook for 10 minutes or until lightly browned
4
Add the drained rice, milk, and peas to the skillet
5
Season with cinnamon, nutmeg, and salt
6
Tent the dish with foil and cook over low heat for about 50 minutes, adding some vegetable broth as needed
7
Serve in 4-6 portions