Enjoy paella vegetarian-style

(Use a variety of peppers to add color to paella/Gannett News Service photo)

Today's Busy Cook page in the Journal features recipes for paella, that toothsome Spanish dish that is chock full of seafood, chicken, sausage and vegetables, all steamed together with a perfumed rice.

There is nothing that can't be turned into a vegetarian version of any recipe.

So with that in mind, I called local vegetarian chef and author Nava Atlas, who has many vegetarian cookbooks to her credit, including "Vegan Express" (Broadway Books, NY, 2008), which features the following recipe for paella:

(Brown rice adds substance to vegetarian paella/Gannett News Service photo)

Paella Vegetariana

This is an easy dish to make, and the results are splendid. Using
quick-cooking rice, you can have a magnificent one-dish meal in about
30 minutes, whether for busy weeknights or a leisurely weekend meal.

6 servings

1. 2 tablespoons extra virgin olive oil
2. 1 medium onion, chopped
3. 2 to 3 cloves garlic, minced
4. 1 green bell pepper, cut into 2-inch strips
5. 1 red bell pepper, cut into 2-inch strips
6. 2 cups diced ripe tomatoes
7. One 15-ounce can vegetable broth
8. 1 teaspoon saffron threads, dissolved in
9. a small amount of hot water (see Note)
10. One 6-serving portion quick-cooking brown rice, uncooked
11. 1/2 teaspoon dried thyme
12. One 14-ounce can artichoke hearts, drained and coarsely chopped
13. 1 1/2 cups frozen green peas, thawed
14. 1/4 cup chopped fresh parsley
15. Salt and freshly ground pepper to taste

(Use fresh, ripe tomatoes for paella/Gannett News Service photo)

1. Heat the oil in a Dutch oven or stir-fry pan. Add the onion and
garlic and sauté over medium heat until translucent, about 5 minutes.

2. Add the green pepper, and half of the red pepper (set aside the
rest for garnish), and sauté for 5 minutes, stirring frequently.

3. Add the tomatoes, vegetable broth, rice, seasonings, and 1 cup
water. Bring to a simmer, then cover and simmer gently for 10 minutes.

4. Stir in the artichoke hearts, peas, and half of the parsley. Check
if rice is completely done; Add a small amount of water to cook
further if necessary, or to add a bit more moisture to the mixture.
Season with salt and pepper. Cook just until everything is well heated
through, about 3 minutes.

5. Transfer the rice mixture to a large, shallow serving container, or
serve straight from the pan. Garnish with a concentric circle of the
reserved red pepper strips, and sprinkle the remaining parsley over
the top. Serve at once.

Calories: 293; Total fat: 9 g; Protein: 9 g; Carbohydrates: 48 g; Fiber: 6.5 g; Sodium: 665 mg

Note: Substitute 1 teaspoon turmeric if saffron is unavailable.