Servings: 6 Total time: 55 min
Ingredients
2 links Beyond Meat Italian sausage
2 Tbsp. extra-virgin olive oil
1 medium yellow onion, diced
1 medium red bell pepper, thinly sliced
8 oz mushrooms, sliced
2 cups brown rice, rinsed well
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp saffron threads
1/2 tsp black pepper
15 oz canned artichoke hearts, drained and quartered
3 cups vegetable stock, low-sodium
15 oz can fire-roasted tomatoes, diced
1/2 cup frozen green peas
1/4 cup Italian parsley, chopped
1 lemon, quartered
1/4 cup green olives, sliced or capers
Directions
In a large high-sided skillet over medium-high, pan-sear plant-based meat until golden on all sides. (You shouldn’t have to add any oil but if you do use a light spray). Transfer to a plate and slice into 1/3-inch slices.
Add olive oil, onion, bell pepper, and mushrooms; cook for about 8 minutes, until softened.
Add brown rice, garlic, paprika, saffron, and pepper; cook 2 minutes, until fragrant.
Stir in artichokes, broth, tomatoes, and green peas. Bring to a low boil, reduce heat, cover, and cook for about 40 minutes.
Once rice is cooked, remove the lid, add the plant-based meat, and top with parsley, lemon, and olives or capers, if desired. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days.
Protein: Try plant-based chorizo or shrimp.
More Flavor: Add roasted red peppers.
More Heat: Add red pepper flakes.
Photo Credit: www.dishingouthealth.com
Recipe Inspired by www.veggiesociety.com
