Vegetarian Paella - alive magazine

Ingredients

• 2 Tbsp (40 ml) extra-virgin olive oil
• 1 medium-sized onion, diced
• 1 red capsicum, cored and cut into strips
• 1 small fennel bulb, cut in half and thinly sliced
• 3 large garlic cloves, crushed
• 2 bay leaves
• 1 cup (250 ml) sprouted short grain organic brown rice
• 1/4 cup (60 ml) sherry vinegar
• 1 tsp (5 ml) saffron, crushed
• 1 tsp (5 ml) turmeric
• 1/2 tsp (2 ml) smoked paprika
• 1/4 tsp (1 ml) cayenne pepper
• 1/4 tsp (1 ml) sea salt
• 2 cups (500 ml) vegetable stock, hot
• 1 cup (250 ml) frozen shelled edamame beans, thawed
• 1 cup (250 ml) halved grape tomatoes
• 6 oz (170 ml) grilled artichokes, quartered
• 1/2 cup (125 ml) pitted Greek olives
• 1/3 cup (80 ml) coarsely chopped coriander