Shop Now My Account Newsletter/Mailing List Sign-Up FAQ Contact Us

Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Organic Whole Grain More Crop Per Drop Rices Heat & Eat Bowls Rice Cooker Gifts Cookbooks Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Whole Grain Vitamins and Minerals Gluten Free and Wheat Free Diabetes and Obesity All About Rice Abstracts Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Our Mission Sustainability Biodiversity Organic Fair Trade Non-GMO Bhutan Cambodia China Italy Indonesia Madagascar USA Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News About More Crop Per Drop Benefits for People, Planet Resources Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Recipes by Product Recipes by Meal/Type Recipes by Chef Recipes by Vegan Rice Cooking Instructions Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News News Awards and Recognition Events Testimonials

Recipe of the Month

Vegan Paella


This classic Spanish rice dish is both beautiful and delicious.
  • 3 cups vegetable stock (no tomato variety)
  • 1/2 teaspoon ground turmeric powder
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 2 cups button mushrooms, de-stemmed and quartered
  • 1/2 cup diced red bell pepper
  • 1 1/2 cups Organic Mekong Flower Rice™, rinsed and drained
  • 1/2 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/2 cup diced tomatoes (de-seeded)
  • 1 cup sliced vegan sausage, cut diagonally into 1/4-inch slices
  • 1 cup quartered artichoke hearts
  • 1/2 cup pitted black olives
  • 1/2 cup frozen green peas
  • 1/4 teaspoon freshly ground black pepper
  • Garnish:
  • 4-8 lemon wedges
  • 1/2 cup chopped parsley
  • Extra paprika

Place the vegetable stock and turmeric in a medium saucepan and bring to boil over high heat. Reduce heat to low and simmer.

Meanwhile, heat the olive oil in a paella pan or a large saucepan over medium-low heat. Add the onion, garlic, thyme, mushrooms and bell pepper.

Cook and stir for 5 minutes. Stir in the rice. Add the hot broth and sea salt and stir to combine. Bring to a boil over medium high heat, then reduce heat to simmer on low.

Add the paprika, tomatoes and vegan sausage. Cook for 50 minutes, covered. Add the artichoke hearts, black olives, green peas and black pepper, and cook another 3 minutes. Serve hot, garnished with lemon, parsley and paprika.

Serves 4.