Conscious Kitchen: A Comforting Rice Dish that Goes Great with a Crunchy Salad
Tomato Brown Rice Paella with Peas and Cheddar (Serves 4 to 6)
March/April 2008
By Sarah Belk King
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This piquant vegetarian paella with farmhouse cheddar melted on top makes the perfect dinner.
--JOE COCA
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This comforting dish makes an excellent main course with a crunchy green salad. Or, serve it as a side dish alongside grilled chicken or shrimp. This version was inspired by chef Deborah Madison’s Spanish Rice recipe. White Valencia rice is more authentic, but long-grain brown rice adds a rich, nutty flavor and firm texture.
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6 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cups long-grain brown rice
1/4 teaspoon salt
2 tablespoons tomato paste
Pinch red pepper flakes
1/8 teaspoon ground turmeric
1/8 teaspoon cayenne
4 to 6 cups vegetable broth
2 cloves garlic, peeled but not chopped
12 sprigs fresh parsley, tied with twine
12 sundried tomatoes, drained and cut into slivers (about ½ cup)
1 cup cooked peas
6 ounces extra-sharp cheddar, grated
Fresh pea shoots to garnish, optional
Fresh parsley springs to garnish, optional