Spanish Vegetable Paella – PlantPure Nation

Ingredients

• 1 ½ cups short grain brown rice
• 3 cups low sodium vegetable broth (2 cups if you are using an Instant Pot or pressure cooker)
• Pinch of saffron threads (or 1 teaspoon turmeric)
• 1 red onion, medium diced
• 5 cloves garlic cloves, chopped
• 1 red pepper, sliced
• 2 carrots shredded
• 8-10 ounces shitake mushrooms, sliced (you can also use button mushrooms)
• 1 cup green beans, 2 inches slices
• ½ teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary)
• 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
• 1 teaspoon sea salt or to taste
• ½ teaspoon black pepper
• 1-15 ounce can fire roasted diced tomatoes
• ¼ cup dry red wine
• 1 tablespoon vegan Worcestershire sauce
• 1 tablespoon low sodium tamari sauce
• 1 cup frozen peas, thawed.
• ½ cup kalamata olives (or any olive you love)
• 1-15 ounce can artichokes, drained and rinsed