A delightful twist on the classic paella, featuring a medley of fresh vegetables and aromatic spices.
Heat the olive oil in a large pot over medium heat.
Using extra virgin olive oil enhances the flavor of the dish.
Add the diced onion and minced garlic to the pot, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the brown rice, ensuring it is well coated with the oil and onion mixture.
Toasting the rice slightly can enhance its nutty flavor.
Pour in the diced tomatoes, vegetable broth, and red pepper flakes. Bring the mixture to a boil.
Stir occasionally to ensure even cooking.
Reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
Keep the lid on to retain the steam and cook the rice evenly.
Add the zucchini, artichoke hearts, and carrot to the pot, stirring to combine.
Cut the vegetables into uniform sizes for even cooking.
Continue to cook, covered, for an additional 15 minutes, or until the rice is tender and the liquid is absorbed.
Check occasionally to ensure the rice doesn't stick to the bottom.
Stir in the chopped parsley and cook for another 2 minutes.
Adding parsley at the end preserves its fresh flavor.
Serve the paella warm, garnished with additional parsley if desired.
Pair with a lemon wedge for a zesty finish.
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