Paella with Soy Chorizo and Edamame

Benefits: Plant-based source of protein, supports with low estrogen levels, has a source of essential polyunsaturated fats, and contains phytochemicals.

Ingredients

1/4 tsp salt

1/4 cup coarsely chopped fresh flat-leaf parsley

1/4 tsp saffron threads, crushed

1/4 cup chopped green onions

1/2 cup dry white wine

1 cup (1/2-inch) pieces red bell pepper

1 cup brown rice

1 1/2 cups frozen shelled edamame (green soybeans), thawed

2 cups organic vegetable broth

2 tbsp extra-virgin olive oil

2 1/4 cups chopped yellow onion (about 1 large)

4 garlic cloves, minced

6 ounces meatless soy chorizo (such as Soyrizo)

Instructions

1. Heat a large nonstick skillet over medium heat

2. Add soy chorizo to the pan, and cook for 12 minutes or until browned, crumbling, and stirring occasionally

3. Place in a small bowl, and set aside

4. Return pan to medium heat. Add olive oil, swirling to coat. Add yellow onion; cover and cook for 10 minutes or until tender, stirring occasionally

5. Add saffron and garlic; cook for 1 minute, stirring constantly

6. Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently.

7. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently.

8. Add vegetable broth and salt; bring to a simmer.

9. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.

10. Return soy chorizo to pan, and stir in edamame

11. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally

12. Sprinkle with chopped parsley and 1/4 cup green onions

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