1 yellow onion, diced
1 clove garlic, minced
1/2 cup quinoa
1 cup brown rice (or 1-1/2 cups brown rice if not using quinoa)
1/2 teaspoon saffron, crushed
2-3/4 to 3 cups vegetable broth
splash of beer (optional)
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups artichoke hearts, quartered
15 oz diced tomatoes, slightly drained
15 oz kidney beans, drained and rinsed
1/2 teaspoon cumin
2 teaspoon paprika
salt & pepper, to taste
1 cup fresh or frozen peas
1/4 cup black olives, for garnish
1/4 cup fresh parsley, coarsely chopped, for garnish
1. In a large saucepan, heat the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes. Add garlic and cook a little longer. Stir in the quinoa and/or the rice with the saffron; stir and cook for 2 minutes. Add the vegetable broth, beer, peppers, artichokes, tomatoes, beans, cumin, paprika, cayenne pepper, and salt & pepper (if using). Bring to a boil and reduce heat to very low. Cover; cook for 15 minutes, stirring occasionally.
2. After 15 minutes, check on the grain. If it's a little dry, add 1/4 cup broth. If it's still hasn't absorbed all the liquid, keep cooking on low. I cooked for about 25 minutes after adding the extra 1/4 cup broth. Add the peas, stir, and cook until heated through. Garnish with black olives and fresh parsley.
Source of recipe: I had some grains and veggies and decided to throw together my own paella!