Vegetable Orzo Paella
 
 
Makes 6 servings
Ingredients
  • 2 cups green beans, ends trimmed and cut into 1" pieces
  • 2 Roma tomatoes
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 tablespoon chili powder
  • ½ teaspoon cayenne pepper (or less for a milder paella)
  • 1½ teaspoons salt
  • 2 cups orzo
  • ½ cup white wine
  • 1½ cups vegetable broth, mixed with 1 cup water (see notes)
  • pinch of saffron
  • 1 15 oz. can chickpeas, rinsed and drained
  • ⅓ cup pitted Kalamata olives, halved lengthwise
  • chopped fresh cilantro, sliced avocado, sliced pimiento stuffed green olives, olive oil (for topping, optional)
Instructions
  1. Prepare a medium bowl of ice water and set aside.
  2. Bring a large pot of water to a boil. Add green beans and cook, uncovered, for 5 minutes. Meanwhile, score a small X in the bottom of each tomato with a paring knife. After the beans have cooked for 5 minutes, add tomatoes to pot and continue to cook, uncovered, for 1 minute. Using a slotted spoon, transfer tomatoes to a cutting board and green beans to the prepared ice bath to cool. Then peel and dice tomatoes, reserving juices. Drain green beans and set aside.
  3. In the same pot used to cook the green beans and tomatoes, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Then add garlic, bell pepper, chili powder, cayenne pepper and salt and cook, stirring constantly, for 2 minutes.
  4. Add orzo; cook, stirring constantly, for 3 minutes. Then add wine; cook, stirring constantly, for 1 minute.
  5. Add 1 cup broth mixture and saffron; simmer, stirring occasionally, until almost absorbed, about 2-3 minutes. Then add chickpeas, Kalamata olives, and prepared green beans and tomatoes. Continue adding ½ cup broth mixture in this manner until orzo is cooked, about 10 minutes.
  6. Serve immediately with toppings and a drizzle of olive oil, if using.
Notes
You can use chicken broth for a non-vegetarian version.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegetable-orzo-paella/