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.
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)
Heat a large nonstick skillet over medium heat
Add soy chorizo to the pan, and cook for 12 minutes or until browned, crumbling, and stirring occasionally
Place in a small bowl, and set aside
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
Add saffron and garlic; cook for 1 minute, stirring constantly
Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently.
Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently.
Add vegetable broth and salt; bring to a simmer.
Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
Return soy chorizo to pan, and stir in edamame
Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally
Sprinkle with chopped parsley and 1/4 cup green onions