Veggie & Rice Paella (vegan)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 pinch saffron thread, about 20
• 2 cups vegetable broth
• 1/2 cup water
• 4 vegetarian sausages
• 1 tablespoon olive oil, for drizzling
• 1 large onion, chopped
• salt and pepper
• 1/4 cup chopped pimiento
• 1 cup frozen peas
• 1/3 cup dry sherry or 1/2 cup extra-dry wine
• 3 tablespoons vegan margarine
• 1/2 cup orzo pasta
• 1 cup brown rice
• 1/2 cup flat leaf parsley, chopped

Recipe

• 1 put the saffron in small pot with 2 cups stock and about 1/2 cup water. bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the sausage and onions.
• 2 heat a skillet with a tight fitting lid over medium-high heat. slice vegan sausages about 1 inch thick, on an angle. add a drizzle of extra-virgin olive oil to the hot skillet and add the slices. brown evenly on both sides, 2 to 3 minutes total. set aside.
• 3 add another drizzle of oil to the skillet along with the onions. season with salt and pepper, to taste, and cook until softened, about 3 minutes. add the pimientos and peas and stir to heat through. deglaze the pan with sherry or wine and stir 1 to 2 minutes. set aside.
• 4 return the pan to medium heat and melt 2 tablespoons of the butter. add the pasta and stir until deeply golden brown, about 3 to 4 minutes. stir in the rice and stock and bring to a boil. reduce the heat to low, cover the pan and cook for 18 minutes. fluff the rice with a fork.
• 5 preheat oven to 375 degrees f.
• 6 grease a casserole with the remaining 1 tablespoon of softened butter. fill the casserole with cooked rice and top with the sausage and onion mixture. put casserole in preheated oven, loosely covered, for 20 minutes. uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. top with parsley and serve.