Prep & Cook time: 1 hour
1/2 medium shallot, sliced
4 green onions, chopped
4-6 garlic cloves, whole to be removed, or minced
4 tbsp Earth Balance Vegan Butter
2 large carrots, sliced
2 large celery stalks, chopped
1 cup mushrooms, sliced
2 cups Arborio rice
4 cups water
4 tsp Vegetarian Chicken Flavored Bouillon
1 Tsp Saffron
1 cup chickpeas
1 cup snap peas, ends and center stem removed
1 cup artichoke hearts, sliced in half (Fresh or canned in water)
2 cups corn (Fresh or canned)
1 cup black olives (canned)
Salt & Pepper
Put Vegan butter over low heat in two large skillets. 2 Tbsp in each skillet.
Chop green onion and shallots. Add onion, shallots and garlic to melted butter to sauté.
Chop carrots, celery, and mushrooms
Add carrots & celery to skillets, cook for 5 mins.
Add 4 tsp of bouillon powder to 4 cups water, 1/2 tsp saffron and set aside in a bowl
Add mushrooms, chickpeas, snap peas, artichoke hearts, and corn to skillets, equally divided. Add equal parts of the rest of the 1/2 tsp of saffron. Sauté for 10 minutes.
Add broth to skillets and raise heat to medium. Cover and to bring broth to a bubble. Add Arborio rice and put on medium low heat for 15 minutes until rice is tender and broth is absorbed.
Add Salt & Pepper to Taste