Spanish · Dinner
Rice with Artichokes and Peas
Spanish-style short-grain rice simmered in saffron-infused vegetable stock with baby artichoke hearts, sweet peas and smoked paprika. Sofrito of onion, garlic and tomato builds the savoury base, finished with olive oil and lemon. Served straight from the pan as a vegan main.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
475Calories
12.1gProtein
13.2gFat
84.9gCarbs
10.9gSugar
11.2gFiber
612mgSodium
0mgChol
1.9gSat Fat
920mgPotassium
98mgCalcium
4.3mgIron
0mcgVitamin B12
29mgVitamin C
vegan
vegetarian
gluten-free
high-fiber
mediterranean
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Trim and quarter the artichoke hearts, chop the onion finely, mince the garlic, and measure the rice, peas and stock.
2
Sweat
Warm the olive oil in a wide shallow pan over medium heat, add the onion and cook 4 minutes until soft and translucent.
3
Bloom
Stir in the garlic and smoked paprika, cook over medium heat 30 seconds until fragrant and the paprika deepens.
4
Simmer
Add tomato and artichoke hearts, sauté 5 minutes until tomato reduces to a paste. Stir in rice, pour in stock and saffron, bring to boil, reduce to low and simmer uncovered 18 minutes until rice is tender and liquid mostly absorbed.
5
Finish
Scatter peas over rice, cover, and cook over low heat 4 minutes until peas are bright green and heated through.
6
Rest
Remove pan from heat, cover loosely and let sit 5 minutes.
7
Plate
Spoon rice onto a plate, squeeze lemon juice over top, scatter parsley and season with salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz200g artichoke hearts, fresh
- 2/3 cup130g bomba or arborio rice, uncooked
- 1/2 cup70g peas, fresh or frozen
- 1 1/2 cup360ml vegetable stock
- 11 onion
- 4 cloves4 cloves garlic
- 6 tbsp90g canned crushed tomato
- 2 tbsp28g olive oil
- 1/2 tsp1/2 tsp smoked paprika
- a pinch of saffron threads
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley, fresh
- salt, to taste
