Spring Pea and Peanut Paella with Brown Rice | The Whole Grains Council

Ingredients

• 1 ½ cups short grain brown rice
• 3 tablespoons olive oil
• 8 ounces padron peppers (can substitute shishitos)
• 1 leek, white and light green parts thinly sliced
• 1 red bell pepper, cut into strips
• 4 cloves garlic, minced
• 2 teaspoons Spanish smoked paprika
• ½ teaspoon salt
• ½ teaspoon crumbled saffron threads (optional, but recommended)
• 1 (15-ounce) can diced tomatoes, no-salt-added
• ½ cup white wine
• ½ cup peas (fresh or frozen and thawed)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup artichoke hearts
• 1 cup low sodium vegetable broth
• ¼ cup unsalted peanuts