Ingredients

1 onion, diced

1 leek, rinsed and sliced

4 garlic cloves, minced

2 cups mushrooms, both chopped and sliced - I used shitake for its chewy texture

1 cup frozen mixed vegetables - carrots, green beans and peas

1 1/2 cups cauliflower florets

1/2 cup chopped kale

1 cup short grain rice - arborio rice

1 - 15 oz can fire roasted tomatoes

3 cups hot vegetable stock

2 teaspoons smoked paprika

2 teaspoons chili powder

1 pinch saffron strands, 10-12 strands, crushed

Instructions

1. Set a paella pan or any large skillet that’s at least 12” wide by 2” deep over medium-high heat. Add onion and leeks, and saute until they have softened. Add minced garlic, mix well and cook for another 2-3 minutes.

2. Add the cauliflower and mushrooms and saute for 5-7 minutes.

3. Add fire roasted tomatoes, smoked paprika, chili powder, and saffron, and mix until all ingredients are coated. Cook for 4-5 minutes then add the rice, stir to coat and saute for 1 minute.

4. Pour in the hot vegetable stock and give it a good stir, making sure the rice and vegetables are evenly distributed.

5. From here, you DO NOT want to stir it again! Evenly spread the mixed vegetables and kale on top of the rice mixture.

6. Bring to a simmer, then reduce heat to maintain a gentle simmer. Simmer uncovered until the rice is al dente and you have a golden, crunchy crust on the bottom of the pan. This will take about 15-20 minutes. Taste the rice before turning off the heat. If you feel it needs a bit more vegetable stock or water to cook the rice a little more, add 1/2 cup…be sure it’s hot stock or water, then let it cook another 5 or so minutes.

7. Turn off the heat, cover with foil and let it rest for 5-10 minutes.

Serves 4