Vegetable Paella

• 3 cups arborio (short-grain) rice white, uncooked
• 6 cups vegetable stock or water
• 3 tablespoons olive oil
• 2 cups green peas
• 1 each red onion large, diced
• 3 each celery stalks cut into 1/2 inch pieces
• 1 cup green olives drained
• 3 1/2 ounces capers with liquid
• 1/2 cup pimentos diced
• 1 pound tempeh cut into 1 inch cubes
• 1 teaspoon saffron threads powdered
• 1/4 cup tarragon leaves dried
• 1 tablespoon black pepper
• 3/4 cup parsley leaves minced

1. Preheat oven to 250 F.
2. Place rice in bottom of a large roasting pan or casserole dish, and pour stock over it.
3. Cover and place in oven and cook for one hour.
4. Uncover and stir in remaining ingredients except parsley.
5. Cook covered, for 30 minutes and check rice for doneness.
6. Add more stock if necessary.
7. Cook another 30 minutes, if necessary, until rice is done and liquid is absorbed.
8. Sprinkle with parsley and serve hot.

arborio, vegetable stock, olive oil, green peas, red onion, celery stalks, green olives, capers, pimentos, saffron threads, tarragon, black pepper, parsley

Taken from recipeland.com/recipe/v/vegetable-paella-34293 (may not work)