Veggie Pallea


  • 2 1/2 cups of vegetable stock
  • 1/2 tsp of saffron threads
  • 2 bay leaves
  • 2 tsp olive oil
  • 3 cloves of garlic
  • 1 1/2 cups chopped yellow onion(about one onion)
  • 1 cup red bell pepper chopped(about one bell pepper)
  • 1/2 cup green bell pepper chopped
  • 1 cup chopped portobello mushroom
  • 1 cup chopped vine ripe tomatoes(about two tomatoes)
  • 1 1/2 cups rice
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1/2 tsp of paprika
  • cayenne pepper to taste
  • 1 cup of peas
  • 1 dozen artichoke hearts


  1. In a small pot pour in vegetable stock, saffron threads, and bay leaves, simmer on medium heat covered

  2. In a large skillet or pan on medium heat add olive oil, garlic, and yellow onion, cook til onions are slightly browned

  3. After about 5 minutes add bell peppers and mushroom stir and cook for another 5 minutes

  4. Now add in tomatos and rice and pour in the vegetable stock along with seasonings stir til well combined and cover for about 25 to 30 minutes stirring occasionally (you can add more vegetable stock as needed)

  5. Remove lid and add peas and artichoke hearts turn off heat and cover for another 5 to 10 minutes

  6. Remove lid and enjoy! Garnish with fresh or dried parsley and fresh squeezed lemon juice

Related recipes

Load more