Vegan Arroz al Horno (Valencian Oven-Baked Rice)
Vegan Arroz al Horno recreates a classic Valencian oven-baked rice dish with layers of smoky flavor and plenty of seasonal veg with a homemade sofrito base.
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Cooking tools:
- Oven
- Pan
- Paella pan
- Baking sheet
- Grater
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Ladle
- Measuring spoon
- Aluminum foil
- Kitchen towel
- Pot
Ingredients
- 2 cups of white rice (we used Bomba)
- 4 tomatoes (grated, skin removed)
- ½ cup of cherry tomatoes (halved)
- 1 cup of white beans (or chickpeas)
- 1 onion (diced fine)
- ½ cup of artichoke hearts (quartered (tinned or fresh))
- 2 heaped teaspoons of smoked paprika
- 1 teaspoon of garlic powder
- Salt
- cracked black pepper
- 1 quart / 1 liter of vegetable stock
- 1 head of garlic
- 1 red bell pepper (cut in ½ strips and roasted)
- 12-15 asparagus spears (fresh)
- ½ cup artichoke hearts (quartered (tinned or fresh))
- Handful of fresh parsley
- 2 lemons (cut into wedges)
- 3 Tbsp Olive oil
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