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Paella with Saffron Rice




Source of Recipe


Modern Manna
1 onion, chopped or sliced
1 red bell pepper, sliced
4 stalks celery, sliced
pinch sea salt
1 can Mexican stewed tomatoes
1/2 tsp. chili powder
1 pound Lemon Broil Tempeh, cubed (read label; use gluten free version if
necessary)
1/2 cup arame seaweed (optional)

Saute´ onion, bell peppers, celery and salt. When vegetables are just about
done, add stewed tomatoes and chili powder. Bake Tempeh until brown. Add to
vegetable mixture. Add seaweed. Cook 5-10 minutes more. Serve over rice.

Rice

2 cups water
1 cup brown basmati rice
1/2 cup tumeric
1/2 teaspoon saffron
1/2 tsp. sea salt

Put all ingredients in a pot. Bring to boil, lower heat and cook about 40
minutes.