1 ½ cups short grain brown rice
3 tablespoons olive oil
8 ounces padron peppers (can substitute shishitos)
1 leek, white and light green parts thinly sliced
1 red bell pepper, cut into strips
4 cloves garlic, minced
2 teaspoons Spanish smoked paprika
½ teaspoon salt
½ teaspoon crumbled saffron threads (optional, but recommended)
1 (15-ounce) can diced tomatoes, no-salt-added
½ cup white wine
½ cup peas (fresh or frozen and thawed)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup artichoke hearts
1 cup low sodium vegetable broth
¼ cup unsalted peanuts
An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org [2]
Links
[1] https://oldwayspt.org/grain/rice
[2] https://peanut-institute.com/