Wild Black Paella

Recipe: Black Rice Vegetable Paella

Ingredients:

• 1 cup black rice

• 2 cups vegetable broth

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 red bell pepper, sliced

• 1 broccoli head, chopped roughly

• 1 zucchini, sliced

• 1 cup cherry tomatoes, halved

• 1 firm tofu block, pressed and cut into cubes (I recommend using a tofu press)

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili flakes

• 1/2 teaspoon saffron threads

• Salt and pepper to taste

• Fresh sprouts for garnish

• Optional: Add cashew cream on top

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the black rice, reduce heat to low, cover, and simmer for 30-40 minutes until the rice is tender and the liquid is absorbed.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté for 2-3 minutes until fragrant.

3. Add the bell peppers, broccoli, tofu, zucchini, and cherry tomatoes to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender.

4. Stir in the smoked paprika, saffron threads, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld.

5. Add the cooked black rice to the skillet with the vegetables. Stir well to combine and cook for an additional 5 minutes to heat through.

6. Serve the black rice vegetable paella hot, garnished with fresh parsley. I like to serve min in a small paella pan.

Enjoy your flavorful and colorful black rice vegetable paella as a delicious and nutritious meal!