It’s Day 9 of the Daniel fast and I’ve found my favorite recipe thus far! Veggie Paella. I would totally eat this even if I weren’t doing the fast. It is so good and unbelievably easy. Non-vegetarians could add chicken, sausage, shrimp (or basically any meat) to this dish and it would be delicious but it is very tasty as it is. It’s a very colorful dish too!
The recipe (like many of the Daniel recipes on my blog) is adapted from Susan Gregory’s recipe in her book, The Daniel Fast. If you don’t have the vegetables I used, feel free to use whatever you have on hand. I’m sure any variation of this would be delicious.
What I used:
2 Tbsp of oil
1 large onion diced
3 cloves of garlic minced
1 can of black beans drained and rinsed
1 can of kidney beans drained and rinsed
1 can of garbanzo beans (chick peas) drained and rinsed
1 can of corn (whatever kind you have) drained and rinced
6 sundried tomatoes cut into pieces
1 zucchini diced
1 28 oz. can of chunky crushed tomatoes (regular crushed tomatoes works also) – this makes it pretty tomato-y, you can start with half a can first if you’d like
1 cup of brown rice (uncooked)
1.5 cups of vegetable stock
1 teaspoon cumin
1 jalapeno minced (or 3 tbsp of pickled jalapenos minced)
1/4 cup chopped fresh cilantro
1 Tbsp of chili oil (optional)
Heat the oil in a large skillet or pot over medium heat (I used a skillet and I almost ran out of room), if you have a dutch oven, that would work well. Add the onions and garlic and let them cook for 3 minutes, until they become translucent. Add the uncooked brown rice, the sundried tomatoes and the cumin and stir until the spice is evenly distributed.
Add half of the crushed tomatoes and all of the vegetable stock. Bring to a boild, then reduce the heat to medium-low, and cover and let cook 10-15 minutes or until the rice has absorbed most of the liquid. Stir occasionally.
Once the rice looks plump and most of the liquid is gone, add all of the canned beans (black, kidney, garbanzo), the zucchini, and the corn. Stir until everything is combined. This is where I added the second half of the can of crushed tomatoes. I found that the whole can was the perfect amount, but it does give the dish a strong tomato flavor, so taste test it before you add. Cover and cook another 10-15 minutes on low-medium heat.
Once the zucchini is cooked through (it’s okay if it still has a little crunch to it) and everything is combined nicely, uncover and stir in the jalapeno and chili oil. The chili oil is totally optional. I happened to have spicy Mexican chili oil from Cancun, and I thought it would add a nice background flavor to the dish. It was very suttle, so if you don’t have chili oil, you can leave this out.
Transfer the Paella to a serving dish and sprinkle with the cilantro.
This makes a TON of Paella, and it was gone the very next day. It’s that good! And it’s something you don’t have to feel guilty about eating a lot of. It doesn’t even need added salt.