Veggie Paella

it's super-easy!

ingredients:

14-16 oz. can of brined artichoke hearts
1 1/2 cups white or brown rice
1 tsp. salt
about 1/2 tsp. saffron (that's what I used, but turmeric would have worked just as well, frankly, since I CANNOT TASTE SAFFRON)
2 cups minced onions
1 cup finely chopped celery
2 garlic cloves, minced or pressed
a bunch of olive oil (I think I ended up using 4 tablespoons. you might need less if you have nonstick cookware. or more if you want delicious fattiness)
1 tsp. dried thyme
1 red bell pepper, seeded and chopped
1 lb. asparagus (yum!) rinsed, trimmed, and cut into 2-in. pieces
1 1/2 cups fresh or frozen peas
1 cup chopped tomatoes
salt and ground black pepper

random ingredient that I added on a whim:
1/2 lb. Morningstar Farms crumbles (it's like fake ground beef)

garnish:
1/2 cup chopped chives or scallions

Drain the artichoke hearts, reserving the brine. Quarter the hearts and set them aside. Add enough water to the brine to make 2 1/2 cups of liquid and combine with rice, 1/2 tsp. salt and saffron/turmeric in a saucepan w/ lid. (I didn't add any oil/butter to the rice, but one could) Bring to a boil while covered. reduce heat to low and simmer until the rice is done. (So, with brown rice, that would be between 45 and 60 minutes, I guess, but I made it with white, which took about 25).

While the rice is cooking (after about 5 minutes if you're using white rice, 25 if you're using brown), saute the onions, celery, and garlic in a bunch of olive oil for about 5 minutes or until the onions soften (on medium-high heat). Add thyme, bell peppers, and asparagus, cover, and saute on medium heat, stirring frequently, for 5 minutes. (I actually forgot to stir frequently at this stage and everything worked out fine.) Add the peas, tomatoes, and artichoke hearts (and I added the fake beef at this point, also), stir well, cover, and simmer for 5-10 minutes, until the vegetables are tender. (Seriously, 5 minutes should be fine.) Add salt and pepper to taste.

And that's it! the Moosewood book claims you serve paella by spreading out the rice on a platter or in a bowl, and then layering the vegetable mixture + its juices on top. (is this true?) I guess that's cool, but you could also just mix the rice with the veggies and that would be easier. Top with chopped scallions or chives and snow peas if you have them/wish to.

I hope that was clear!