Based on paella, where rice is the star, this vegetarian take uses Forbidden rice, rather than white rice (but feel free to swap in white rice) and gets flavor from a plethora of vegetables. If you'd like, serve with a side of cooked beans-chickpeas or a small white beans would be nice and feel free to sub other vegetables for the combo here. Note, if using white rice instead of Forbidden the timing will be less and you'll need about 1/2 cup less broth.
2 tablespoons extra-virgin olive oil
4 scallions, white and tender green parts, thinly sliced (1/2 cup)
3 garlic cloves, thinly sliced
1 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice
1 orange, yellow, or red bell pepper, ribs and seeds removed, cut into 1/2-inch dice
1 small fennel bulb, stalks discarded, bulb cut into 1/2-inch dice
8 ounces shiitake mushrooms, stems discarded, caps halved and thickly sliced
1 cup Forbidden rice, well rinsed
1 teaspoon paprika
1 teaspoon coarse salt
2 cups vegetable broth
1 can (15.5 ounces) tomatoes with their juice
1/4 cup dried currants or raisins
1. In a 5-quart Dutch oven or other large saucepan, heat the oil over medium. Add the scallions, garlic, green and yellow bell peppers, and the fennel and cook, stirring frequently until the fennel is tender, about 7 minutes.
2. Stir in the mushrooms and cook 2 minutes until beginning to wilt. Add the rice, paprika, and salt; stir to coat. Stir in the broth and tomatoes and bring to a boil. Reduce to a simmer, cover and cook until the rice is almost tender, about 35 minutes. Uncover and simmer until the rice is tender with some chew, and most of the liquid has been absorbed, about 10 minutes more.
3. Add the currants and stir to combine, serve.