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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Main Dish Rice Vegetables Spanish European Vegan Vegetarian Dietary One Dish Meal Comfort Food Pasta Rice And Grains Brown Rice Taste Mood Leftovers

Veggie Rice Paella Vegan

Casseroles are a great way to get the family a round the dinner table over healthy food that is easy to make. Plus, it’s a great way to ensure left overs for lunches and quick dinners later in the week to save time and money. Try this spanish style rice casserole any night of the week! This recipe was originally published on healthyvoyager.com.

Steps

Put the saffron in small pot with 2 cups stock and about 1 / 2 cup water.
Bring to boil over medium heat , then reduce the heat to low and let steep for a few minutes while you prepare the sausage and onions.
Heat a skillet with a tight fitting lid over medium-high heat.
Slice vegan sausages about 1 inch thick , on an angle.
Add a drizzle of extra-virgin olive oil to the hot skillet and add the slices.
Brown evenly on both sides , 2 to 3 minutes total.
Set aside.
Add another drizzle of oil to the skillet along with the onions.
Season with salt and pepper , to taste , and cook until softened , about 3 minutes.
Add the pimientos and peas and stir to heat through.
Deglaze the pan with sherry or wine and stir 1 to 2 minutes.
Set aside.
Return the pan to medium heat and melt 2 tablespoons of the butter.
Add the pasta and stir until deeply golden brown , about 3 to 4 minutes.
Stir in the rice and stock and bring to a boil.
Reduce the heat to low , cover the pan and cook for .

Ingredients

saffron thread, vegetable broth, water, vegetarian sausages, olive oil, onion, salt and pepper, chopped pimiento, frozen peas, dry sherry, vegan margarine, orzo pasta, brown rice, flat leaf parsley