I made this with regular veggie sausage, but I think it would be better with Soyrizo if you can find it and you can add any vegetables on hand - it holds up really well as leftovers or Saturday lunch too.
- Cook Time
- Prep Time
- 8 ServingsServings
- 3 tablespoon oil
- 1 medium onion, chopped
- 1 package of veggie sauasage links (preferable soyrizo), cut into large pieces
- 1 can artichoke bottoms, quartered
- 1 large can (32 oz) whole peeled tomatoes
- 1/2 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 21/2 cup medium grain brown rice
- 1 bunch parsley, chopped
- salt and pepper to taste
- 4 cup water
I did not have a large enough pan, so I made this in batches and put everything in a large pyrex to bake in the oven, you could put everything in the pan, cover and then cook.
Preheat oven to 400.
In a large skillet, saute onion in oil for a couple of minutes, then add veggie sausage. When browned transfer to large baking pan.
Add artichoke bottoms to pan and allow to brown. Prepare tomatoes, by crushing them with your hands, add saffron and paprika to them. Pour rice into pan and stir a minute, then add tomatoes and salt and pepper to taste. Pour on top of veggies sausage in large baking dish, add the rest of the water and cover with tinfoil.
Place in preheated oven and bake for 45 minutes.