Mushroom Brown Rice Paella
Mushroom Brown Rice Paella as seen on Lunch Break Live
- 2 cups cooked brown rice**, pre-soaked (4hrs) and washed _ (source of protein)
- 2 large tomatoes _ (great source of lycopene)
- 1 medium onion, julienned (about 1 cup)
- 1 red and yellow bell pepper*, cored, seeded, and julienned _(source of vitamin C + beta-carotene)
- 1 small hot red pepper (optional)
- 3-5 cloves of garlic _ (anti-microbial properties)
- 2 cups chopped collard greens or kale (optional) _ (source of vit K and calcium)
- 2 cups white button and/or cremini mushrooms, sliced, left whole depending on size_ (zinc, calcium, protein)
- 1 cup sliced portobello mushrooms (optional) _ (source of zinc, calcium, vitamin D, protein )
- 3/4 cup dried mushrooms, reconstituted (dispose of initial water after a minute, add two cups of warm water and keep the second filling do be used as broth) _ (source of zinc, calcium, vitamin D, protein )
- 1 tablespoon chopped fresh parsley, plus more for garnishing _ (rich in chlorophyll and carotenes)
- 1/4 teaspoon turmeric _ ( powerful antioxidant + anti-inflammatory properties)
- a couple of black pepper seeds
- 2 tablespoon olive oil
- 1 teaspoon sea salt and black pepper, plus more to taste
- 4 cloves garlic, minced _ (excellent source of B6 = Pyridoxine = important for brain health)
- 1 to 2 teaspoons smoked paprika, depending on desired smokiness
- 1-2 cup filtered water (start with one cup, monitor and if necessary add the second cup)
- 1 teaspoon saffron threads (optional but recommended)
- 1-2 lemons, halved (for spritzing) _ (excellent source of vit C)
- Fresh rosemary for garnish_ ( powerful antioxidant + anti-inflammatory properties)
- Sprinkle sesame seeds for garnish (optional) _ (source of calcium)
Heat a large pan (cast iron preferable) over medium-high heat. Once the pan is hot, add 1 tablespoon of the olive oil, the turmeric and only the button , cremini and protobello mushrooms, and cook for 6 to 8 minutes, nudging them around as needed to prevent burning until they release their liquid. Put half of the mushrooms aside for use later on.
Add the red and yellow bell peppers, hot pepper and 1 teaspoon sea salt. Cook for 4 minutes, or until the peppers just starts to become tender, stirring occasionally. Add the onion and cook for 3 minutes, or until just beginning to soften. Then, add the garlic and paprika and cook for 1 minute to caramelize the garlic. Stir in the diced tomatoes and cook for another 4 minutes, or until just beginning to caramelize, stirring occasionally.Continue cooking until there is just the tiniest amount of mushroom liquid remaining in the pan and the mushrooms have a deep golden-brown glisten to them.
Reduce the heat to medium-low, and add the reconstituted mushrooms and parsley. Cook for another 2 minutes, or until the parsley wilts, stirring frequently.
Add the brown rice, chopped kale/ collard greens and cook for 1 minute, stirring constantly. Reduce the heat to medium-low, and add the mushroom broth, water, black pepper seeds and saffron threads (if using). Carefully stir to distribute the broth, and let the rice simmer, uncovered and untouched, for 10 minutes, or until it just begins to absorb the broth. Then, add the other half of the cooked mushrooms and gently stir to distribute throughout the rice. Level out the rice and continue to cook for another 10 to 12 minutes, or until most of the liquid has been absorbed and the rice is fluffy and tender.
Optional to crust the rice like the traditional paella. This can be done after cooking by increasing the heat to high for 30 to 60 seconds, or until you begin to smell the rice toasting at the bottom of the pan.
Remove the pan from the heat, loosely cover with foil, and let rest for 10 minutes.
Season to taste with more sea salt , parsley and rosemary. Spritz with the lemons.
Serve immediately, Refrigerate leftovers.
** organic is preferred