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Meatless Monday recipe of the week: Vegetarian Paella

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Hello, Old Man Winter, happy Monday!

Jerk.

No matter how cold today gets with its biting wind and clouds, this dish will warm you through. It has the flavor of the famed Spanish seafood-and-rice dish, while managing to add the nutrition of brown rice and veggies in the way of bell peppers, tomatoes, celery and peas.

Take that, frigid temps!

Vegetarian Paella

1 1/2 tablespoons olive oil

1 large onion, chopped

1/2 teaspoon paprika

1 1/2 cups long grain brown rice

3 3/4 cups low-sodium vegetable broth

3/4 cups dry white wine

14-ounce can tomatoes, chopped with juice

1 tablespoon tomato paste

1/2 teaspoon tarragon

1 teaspoon dried basil

1 teaspoon oregano

1 red pepper, roughly chopped

1 green pepper, roughly chopped

3 stalks celery, finely chopped

3 cups mushrooms, washed and sliced

1/2 cup snow pea pods

2/3 cup frozen peas

1/3 cup cashew nut pieces

Salt and pepper to taste

Heat oil in a large, deep skillet and sauté onions until soft. Add paprika and rice and continue to cook for 4 -5 minutes or until rice is transparent. Stir occasionally. Add stock, wine, tomatoes, tomato paste, and herbs and simmer for 10 - 15 minutes. Add peppers, celery, mushrooms, and pea pods and continue to cook for another 30 minutes or until rice is cooked. Add peas, cashews, salt and pepper to taste. Heat through and place on a large heated serving dish.

— Recipe from www.fruitsandveggiesmatter.gov

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