This is a paella-inspired vegetable rice dish made with brown rice, rather than a traditional Valencian paella. Paprika, turmeric and cumin give it a warm flavor, while peppers, carrots, zucchini and peas add color. It makes a shared summer supper and uses naturally gluten-free rice; choose a broth labeled gluten-free if needed.
4 servings · Prep: 20 minutes · Cook/bake: about 60 minutes · Rest/chill: 10 minutes · Total: about 90 minutes
At a glance
Vegan and Gluten-Free Paella with Brown Rice
- Prep time
- 20 min
- Cook time
- 1 hr
- Total time
- 1 hr 30 min
- Yield
- 4 servings
Total time includes 10 min of additional time. See the instructions for details.
Ingredients
| Amount | Ingredient |
|---|---|
| 2 tbsp | olive oil, divided |
| 1 | medium onion, diced |
| 2 | garlic cloves, minced |
| 1 | red bell pepper, diced |
| 1 | green bell pepper, diced |
| 190 g | (1 cup) uncooked long-grain brown rice |
| 480 ml | (2 cups) gluten-free vegetable broth, plus hot water as needed |
| 150 g | (1 cup) diced tomatoes with their juices |
| 140 g | (1 cup) carrots, cut into small dice |
| 150 g | (1 cup) zucchini, diced |
| 140 g | (1 cup) frozen peas |
| 1 tsp | paprika |
| 1 tsp | ground turmeric |
| ½ tsp | ground cumin |
| ½ tsp | salt, or to taste depending on the broth |
| ¼ tsp | ground black pepper |
| 2 tbsp | chopped fresh parsley |
Instructions
- Heat 1 tablespoon of oil in a wide, deep skillet with a lid. Add the bell peppers and carrots and cook over medium heat for 5 minutes. Add the zucchini and cook for 3 more minutes, then transfer the vegetables to a bowl.
- Heat the remaining oil in the same pan. Cook the onion for 4–5 minutes, then add the garlic, paprika, turmeric and cumin and stir for 30 seconds.
- Stir in the rice, broth and tomatoes. Bring to a gentle boil, cover and reduce to a low simmer. Cook for about 30 minutes; check the rice package, as brown-rice varieties need different cooking times and liquid amounts.
- Return the cooked vegetables to the pan and add the frozen peas, salt and pepper. Cover and simmer for another 10–15 minutes, until the rice is tender and the vegetables are cooked. If the pan dries out before the rice softens, add hot water a few tablespoons at a time and continue cooking as needed.
- Remove from the heat and leave covered for 10 minutes. Gently fold through the parsley and serve.
Brown rice needs time, not constant stirring
The timings are a guide, not a substitute for the rice package and a tenderness check. Keep the heat low and the lid closed as much as possible. Cooking the vegetables separately at first protects their texture. This covered brown-rice method does not promise the crisp socarrat of a traditional paella.
For a gluten-free dish, verify the broth and spice labels. Refrigerate leftovers promptly in shallow containers, within 2 hours, and reheat thoroughly to 74°C / 165°F.
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