September Harvest Recipe: Garden Veggie Paella

( Serving Size: 4 Prep Time: 15 Min. )

 A Paella is a traditional Spanish recipe that is great way to use tons fresh in season ingredients easily incorporated into a large skillet with rice. In this version of a Paella fresh Back to Eden harvest veggies are the star!

Did you know that tomatoes and basil have a symbiotic relationship in the garden and when paired in the kitchen? When tomatoes and basil are grown together the tomatoes will be sweeter. Basil reduces inflammation, slows aging and fights bacteria and Lycopene in tomatoes fights disease. When paired together basil helps neutralize inflammatory qualities of tomatoes.

This recipe uses the cooking oil Ghee Butter to lightly sauté garden fresh veggies. Ghee Butter is one of Paul Gautschi's preferred cooking oils due to it's high heat index providing health benefits.

NOTE: The most important step in a Back to Eden garden recipe is to use live food, fresh and in season! Use whatever veggies and herbs are available in your garden!
INGREDIENTS

• 1/2 heaping teaspoon saffron or turmeric
• 2 tablespoons Ghee Butter 
• 1 red bell pepper, thinly sliced
• 1 orange or yellow bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 1/2 cups green beans 
• 1 1/2 cups chopped zucchini
• 1 lb. (16 oz) tomatoes, diced 
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes, optional
• 2 – 3 bay leaves
• 1 1/2 cups short grain rice (Valencia or arborio)
• 3 1/2 cups vegetable broth or water
• 1/2 teaspoon salt, or to taste
• 1 cup green peas 
• 1 can/jar (14 oz) artichoke hearts in water, drained and quartered.
• Chopped basil leaves, to garnish.
• Lemon wedges, to serve.​

GHEE BUTTER          VEGETABLE BOUILLON             ARBORIO RICE             HIMALAYAN SALT        MANDOLIN SLICER

INSTRUCTIONS

• Harvest Cherrie Tomatoes, Cooking Tomatoes, Fresh Basil, Zucchini, Green Beans, Sugar Peas, Carrots, Bell Pepper, Lemon and Garlic from your Back to Eden garden. 
• Cook 2 Cups organic rice with 1 Tbs. vegetable bouillon added into 4 1/4 Cups water for 40 minutes. 
• Add fresh Basil, Paprika, Bay Leaves, Saffron a pinch of mineral rich Himalayan Pink Sea Salt to the rice. Substitute Saffron for Turmeric if needed.
• Dice garlic cloves and chop the fresh veggies and artichoke hearts. 
• Lightly sauté the garlic and veggies, leaving out the peas and artichoke hearts, over a medium high heat in a sauce pan in 2 Tbs. ofGhee Butter for 5 minutes.
• Remove veggies from heat and set aside in a bowl.
• Chop the cooking tomatoes into chunks and add them into the rice. Allow them to cook together until rice is soft. 
• Chop the basil in fine strips and add half of it to the rice and tomato broth. 
• Remove rice from heat after it is cooked by taste. Some of the liquid tomato broth should still remain in the pot with the rice.
• Preheat oven to 425 F
• Pour the contents of the rice pot into an oven safe dish such as a cast iron skillet.
• Pour the bowl of sautéd veggies layered on top of the rice. Like mulch! ;) 
• Lightly Sprinkle on top with melted Ghee.
• Cook the paella in the oven for 15 min.
• After 15 minutes of cooking, scatter the peas and artichoke hearts on top.
• Broil for an additional 5 min. 
• Remove the cooked paella from the oven and serve into dishes. Discard bay leaves before eating. 
• Garnish each paella dish with your fresh basil and parmesan cheese and fresh lemon wedges for each person to squeeze into their dish.
• Serve and impress your family, friends and taste buds with your garden fresh meal!