Spring Veg Paella

Not your traditional paella, this veggie-rich version gets its savoriness from mushrooms. For an evenly crispy base, use a large pan. To kick up the flavor a notch, top with a dollop of aioli.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Makes: 6 cups
Time: 60 minutes

Ingredients

1 lb. mushrooms, any kind
3 Tbs. + 1 Tbs. extra-virgin olive oil
1 large onion, finely chopped
1 Tbs. Worcestershire sauce
2 Tbs. reduced-sodium soy sauce
3 cloves garlic, minced
2 cups short-grain brown rice
4 cups mushroom or vegetable stock (preferably homemade)
½ tsp. kosher salt
2 cups frozen peas
1 bunch scallions, sliced

Instructions

Preheat the oven to 325ºF. Slice 6 mushrooms and set them aside. Finely chop the remaining mushrooms. In a large, heavy, oven-safe pan over medium-high heat, heat 3 Tbs. oil until shimmering. Sauté the chopped mushrooms and onion until they start to brown, 5–7 minutes.
Add the Worcestershire sauce, soy sauce, and garlic. Cook, stirring, for 1 minute. Stir in the rice and stir-fry for 2 minutes. Stir in the stock and salt. Bring to a boil.
Cover tightly with a lid or foil. Place in the oven and bake until the rice has absorbed all the stock and has started to crisp at the bottom, 40–45 minutes.
In a medium pan over medium-high heat, heat the remaining 1 Tbs. oil until shimmering. Sauté the reserved 6 sliced mushrooms until lightly browned, about 3 minutes. Add the peas and scallions and stir-fry until hot, 1–2 minutes. Spoon over the rice.