This Spanish paella-inspired recipe brings you a comforting, hearty, and delicious bowl of goodness to serve up at the family table. Choose between brown rice, quinoa, or millet for your grain, all of which are gluten-free grains that are easier on the system than the white rice normally used in paella.
Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly.
Garlic is antiviral, antibacterial, antifungal (including anti-mold), anti-parasitic, and rich in the phytochemical allicin, a sulfur compound that prevents disease.
Place the saffron in a small bowl and add just enough hot water to cover. Set aside for 15 minutes.
Preheat oven to 430°F/220°C.
Heat olive oil in a large paella pan or large ceramic non-stick oven safe skillet over medium high heat. Add the onion and cook for 3-5 minutes, until soft and browned. Add the garlic, bell pepper, smoked paprika, paprika, dried thyme, and oregano, and cook for another minute.
Add the brown rice, tomatoes, healing broth, lemon juice, sea salt, and saffron with the water. Stir gently and bring the pan to a simmer. Simmer for 5-7 minutes.
Carefully transfer pan to the oven and bake for 15-20 minutes. Arrange peas and chickpeas on top and bake for another 20-30 minutes or until the rice is tender and bottom is crispy.
Garnish with fresh parsley and serve immediately.
Categories: Lunch, Dinner, International Recipes, Bowls, Nut And Seed Free, Main Dishes, Side Dishes
This item posted: 22-Aug-2023
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