2 tablespoon(s) extra virgin olive oil or coconut oil
1medium red onion chopped
2cloves garlic, minced
1/2 tablespoon(s) saffron threads
1can chickpeas/garbanzo beans, rinsed and drained
1 1/2 cup(s) low sodium vegetable stock or water
1 cup(s) frozen or fresh peas
1head of broccoli, chopped
1/3 cup(s) fresh cilantro, chopped
Cooking time 1h 45m
Vegetable Paella Directions
Cook brown Basmati Rice (in a rice cooker or on the stove) until about 85% cooked (about 1 hour). To cook rice on the stove, use a medium pot and boil 2 cups of water. Add the rice and cover, lower heat. Cook until about 85% cooked.
In a heavy skillet or pot over medium heat, sauté onion and garlic in olive oil until soft, about 8 minutes.
Add cooked rice, saffron threads, chickpeas, vegetable stock and cook over low heat for 30 minutes.
Add peas and broccoli. Cook uncovered for 5 minutes, until all the liquid is absorbed.