Vegetable Paella

• 1/4 cup extra-virgin olive oil
• 1/2 cup chopped yellow onion (from 1 small onion)
• 3 garlic cloves, minced
• 1/2 cup diced peeled carrots (from 3 medium carrots)
• 1/2 cup diced red bell pepper (from 1 medium pepper)
• 1/2 cup cauliflower florets
• 1/2 cup half-moon zucchini slices (from 1 zucchini)
• 1/2 cup sliced seasonal or cremini mushrooms
• Pinch of saffron threads (optional)
• 6 cups unsalted vegetable or mushroom stock
• 1/2 teaspoon kosher salt
• 1 cup uncooked Spanish Bomba rice
• 1/2 cup halved green beans
• Fresh thyme or parsley leaves (optional)

1. Heat oil in a 13-inch paella pan or large skillet over medium-high. Add onion and garlic; cook, stirring constantly, until tender and lightly browned, about 30 seconds. Add carrots, bell pepper, cauliflower, zucchini, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.
2. Crumble saffron over vegetables in pan (if using). Stir in stock and salt. Increase heat to high. Bring to a boil; cook 3 minutes. Stir in rice and green beans. Reduce heat to medium-high; cook 6 minutes. Reduce heat to medium; cook until rice is tender but still has a bite, about 12 minutes. (During the last few minutes of cooking, you should hear rice crackling at the bottom of the pan.) Remove paella from heat; cover with a clean kitchen towel, and let stand 5 minutes. Garnish with thyme or parsley leaves, if desired.

extravirgin olive oil, yellow onion, garlic, carrots, red bell pepper, cauliflower florets, zucchini, cremini mushrooms, saffron, mushroom, kosher salt, rice, beans, thyme

Taken from www.myrecipes.com/recipe/vegetable-paella-0 (may not work)