Recipe of the Week

Stovetop Paella


2 tablespoons extra virgin olive oil
1 medium organic yellow onion, chopped
4 cloves garlic, minced
1 cup organic aromatic white rice such as jasmine or basmati
1/4 teaspoon saffron strands
1 (14 ounce) can of whole organic tomatoes, drained
1 small green bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
1 cup frozen lima beans
2 cups organic gluten-free vegetable broth
additional water, if needed
¾ teaspoon paprika
½ teaspoon salt
1 cup frozen peas
1 15-ounce can cannelloni (rinsed and drained)


Heat the oil over medium heat in a large pan. Sauté the onion and garlic for 3 minutes. Add the rice and saffron and continue to sauté, stirring constantly for another minute. Add the whole tomatoes, and stir to break up with a large spoon. Add the green and yellow peppers along with the lima beans, stirring for another minute.

Add the broth and bring to a boil. Add paprika and salt. Boil for two minutes then reduce heat to simmer. Cover and cook for 15 minutes. Check to see if more liquid is needed (to prevent sticking). If, so add just enough (about 1/4 to 1/2 cup) water. Cover and cook another 5 minutes.

Stir in the frozen peas and cannelloni beans. Continue cooking until peas are just tender and liquid is absorbed. The rice should not be over cooked, but just slightly al-dente. (If not tender enough, you may a bit more water and continue cooking.)