MUSHROOM-VEGETABLE PAELLA
2 cup brown basmati rice
Few strands saffron, soaked in a bit of water
2 cups mushrooms, sliced
1 onion, chopped
1 cup broccoli, chopped
1 carrot, chopped
2 cloves garlic, minced
1/4 cup fresh or frozen peas
olive oil
parsley or scallions as garnish
Cook basmati rice by adding to 3 1/2 cups boiling water along with 2 pinches sea salt and saffron. Cover and cook for 30 minutes. Remove from fire and let rice steam (covered) for an additional 30 minutes until soft.
Traditionally, the rice is cooked with the vegetables, but I prefer the rice lighter and fluffier for this dish.
Sauté vegetables in olive oil and sea salt until soft. Add to rice and mix. Taste and adjust salt. Place a flame distributor underneath the cooking pot and use a very low flame to let flavors mingle.
Add garnish and serve!