Best Vegetable Paella Recipe

Ingredients

• 2 Tbsp. margarine
• 2 Tbsp. vegetable oil
• 1 lrg mild onion
• minced
• 2 c. long-grain rice
• 3 3/4 c. vegetable stock
• 1/8 tsp saffron strands
• (soaked in a little stock)
• 4 x cloves garlic
• chopped
• 1 c. frzn green peas
• thawed
• 2 x canned pimientos
• minced Or possibly 1 red bell pepper
• minced
• 6 ounce button mushrooms
• quartered
• 4 lrg tomatoes
• peeled & minced
• 1/2 lb cooked or possibly canned artichoke bottoms or possibly
• 1 x hearts
• halved
• 6 ounce snow peas
• steamed & sliced diagonally
• 1/2 c. sliced canned water chestnuts sea salt & freshly grnd pepper to taste grated cheese for serving

Instructions

1. Heat the margarine and oil in a large pan or possibly wok.
2. Add in the minced onion and cook over gentle heat till soft and translucent/soft, about 10 min.
3. Add in the rice and cook over medium heat, stirring constantly, for a couple of min.
4. Then begin to add in the stock, a little at a time, and simmer till each addition is absorbed.
5. After about 10 min, add in the saffron and garlic.
6. Continue cooking for 5 min or possibly till the rice is tender.
7. Then stir in the rest of the ingredients and stir till heated through.
8. Check the seasoning.
9. Serve as soon as possible, with grated cheese.