Vegetable Paella

Serves 8 generously

1 cup olive oil

2 leeks – white part only, sliced and rinsed

4 onions chopped

4 cloves garlic, chopped

4 small tomatoes, seeded and chopped

1 can artichoke hearts, rinsed and cut in half (or quarters)

4 red peppers, chopped

1 16 oz bag of frozen cauliflower, rinsed under hot water

1 cup frozen peas, rinsed under hot water

5 cups veggie stock

salt and pepper

4 teaspoons cilantro

2 ½  cups white rice

In a large pot, heat oil over low heat.  Add half the leeks, onions, garlic, and tomatoes.  Cook for two minutes.  Add artichoke hearts, bell peppers, cauliflower, and peas.  Add half of the stock and cook on low heat for 10 minutes.  Season to taste.  Add the remainder of the leeks, onions, tomatoes, garlic, and all the cilantro, rice, and the rest of the stock. Stir well.  Cook for another 20 minutes or so until the rice is cooked.  Add more stock if needed. 

Note: I’ve tried this with brown rice.  It takes forever to cook and it tastes bland.

If frozen, defrost overnight in the fridge.  Sprinkle with water and microwave until heated through.