In large bowl mash tomatoes, add rice, parsley, and
scallions. Add peas and herbs and spices. Mix.
Add mushrooms and fold in. Add 1 3/4 cup vegie
broth. Put in a skillet or pot with tight fitting
lid. Boil, then reduce heat and simmer 25 minutes.
Arrange artichoke hearts over the top and add the
remaining 1/4 cup vegie broth over the top. Put on
the lid and simmer another half an hour or so.
Delicious with a salad on the side.
Originally Submitted
1/30/2013
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