Veggie & “Rizo” Paella Casserole

Everyone is getting back to their crazy schedules and dinner time is definitely less relaxed than summer time cooking. Casseroles are a great way to get the family a round the dinner table over healthy food that is easy to make. Plus, it’s a great way to ensure left overs for lunches and quick dinners later in the week to save time and money! Try this Spanish style rice casserole any night of the week!

• 1 heaping pinch saffron threads, about 20
• 2 cups vegan chicken stock (boxed or made from vegan chicken bullion)
• 1 cup water
• 1 package vegan chorizo (soyrizo or Spanish style field roast sausage, tofurky, etc)
• Olive oil, for drizzling
• 1 large white or yellow onion, chopped
• Salt and pepper to taste
• 1/4 cup drained chopped pimientos or diced piquillo peppers
• 1 cup frozen peas
• 1/3 cup dry sherry or 1/2 cup extra-dry white wine
• 3 tablespoons vegan butter
• 1/2 cup orzo pasta
• 1 cup brown rice
• 1/2 cup chopped flat-leaf parsley

Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.

Heat a skillet with a tight fitting lid over medium-high heat.  Slice vegan chorizo about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 2 to 3 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 3 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.

Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.

Preheat oven to 375 degrees F.

Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with the chorizo and onion mixture. Put casserole in preheated oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.