The Ultimate Vegan Paella Recipe with Brown Rice > 자유게시판

• 목록
• 답변
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

Making a vegan brown rice paella is a delicious way to enjoy the rich flavors of traditional Spanish paella while keeping it plant based and nutritious.

Begin with assembling all your components.

You’ll require 180 grams of whole grain brown rice.

Two cups of vegetable broth.

One medium onion chopped.

A small handful of fresh garlic, crushed.

A fresh red bell pepper, cut into thin strips.

One cup of thawed sweet peas.

150 grams of drained and rinsed chickpeas.

A pinch of saffron threads soaked in two tablespoons of warm water.

One teaspoon of smoked paprika.

A tablespoon of olive oil.

Season with sea salt as needed.

Garnish with minced chives, dill, or a citrus twist for brightness.

Warm the oil in a large paellera or skillet over medium flame.

Add the chopped onion and cook until it turns translucent, about five minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Toss in the pepper strips and sauté for 3–4 minutes until they begin to wilt.

Next, add the brown rice and stir well to coat the grains with the oil and spices.

Let the rice toast for about two minutes to enhance its nutty flavor.

Pour the warm vegetable stock and saffron soak together into the pan.

Stir in the paprika and season lightly with salt.

Stir once, then allow the liquid to reach a soft, steady simmer.

Keep the rice untouched after the liquid is added; this lets the signature crunchy base form naturally.

Place a lid or foil over the pan and let it slow-cook for about 40 minutes.

Monitor خرید برنج قهوه ای the liquid level every 8–10 minutes to prevent drying out.

Add a tablespoon or two of warm liquid if the rice seems to be drying too fast.

At the 30-minute mark, evenly distribute the peas and chickpeas on top.

Cover again and continue cooking for the remaining time.

When the rice is cooked through and the broth has vanished, turn off the heat.

Allow the paella to sit undisturbed for five minutes.

The pause lets the spices settle and the rice achieve perfect tenderness.

Lightly separate the grains using a fork before plating.

Taste and adjust seasoning if necessary.

Garnish with chopped fresh parsley and a light squeeze of lemon juice.

Accompany with toasted ciabatta or a light spinach and vinaigrette mix.

A vibrant, nutrient-packed vegan paella bursting with texture, fiber, and plant protein—perfect for weeknights or weekend feasts.