Brown Rice Paella

I modified a book recipe to make it work with what I like/have/prefer. Use your own imagination to make this recipe fit for you and yours!

1.25 C brown rice
onion, to taste (I used about 1/4 Vadelia)
4 cloves garlic
1 zucchini
1 yellow squash
10 oz peas
8 oz white button mushrooms
1 can artichoke hearts
14 oz asparagus (I used canned out of convenience; fresh will bring a different flavor/texture)
liquid from artichokes/asparagus
2 tsp turmeric
pinch saffron

In one pan, bring water to a boil and begin to cook the rice.

In another pan, using the oil of your choice (I prefer canola), saute the mushrooms. Cook until tender and then set aside.

In the same pan, saute the onions and 2 cloves of garlic. Add the peas shorly after the onion and garlic have cooked. Cook together for several minutes, until peas are thawed and soft throughout.

 At this point, add the rice, its water, some of the veggie liquids, turmeric and saffron to the onion/garlic/pea pan. (You'll want enough liquid for the rice to finish cooking, so add water if you feel there's a need.)

Let this all cook with reduced heat. I added a lid after a while and turned the heat off to allow the flavors to mix.

In a separate pan, begin to cook the zucchini and squash.

After they have softened, add the asparagus (and a little of its juice, if necessary). After about a minute, add the artichokes. Cook together until desired softness is obtained.

Combine the ingredients and top with cracked black pepper, to taste. Enjoy!! A healthy serving of protein and fiber, complete with vitamins and nutrients. (I was able to get 6 portions, each at about 300 calories. If you want a more specific breakdown of the nutritional information, please email me.)