“Exquisite Vegan Portuguese Brunch: A Delightful Fusion of Flavors and Textures”

Allergens

None

Ingredients

• 2 cups Arborio rice
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup canned tomatoes, diced
• 2 cups vegetable broth, warmed
• 1/2 teaspoon saffron threads, crushed
• 1/2 cup white wine
• Salt and pepper, to taste
• 4 large portobello mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/4 cup capers, drained and rinsed
• Fresh parsley, for garnish

Instructions

1. In a large pan, heat olive oil over medium heat. Sauté onions until they are translucent. Add minced garlic and cook until fragrant.
2. Stir in Arborio rice to toast lightly, coating each grain with the oil and ensuring even cooking.
3. Deglaze the pan with white wine and let it reduce slightly.
4. Gradually add warmed vegetable broth, one cup at a time, stirring constantly until nearly absorbed before adding more. Add saffron threads and stir in diced tomatoes. Season with salt and pepper as needed. Continue cooking until the rice is creamy and tender but not mushy.
5. In another pan, cook sliced portobello mushrooms until they are golden brown. Set aside.
6. Sauté bell peppers until they begin to soften, then combine with the cooked mushrooms. Season with salt and pepper as needed.
7. Plate the Arborio rice in a circular shape on each dish. Top with sautéed bell peppers and mushrooms, followed by capers. Garnish with fresh parsley.

Chef’s Insight

The combination of saffron, white wine, and vegetable broth adds a rich depth of flavor to this dish, elevating it beyond traditional paella.

Notes

This dish is perfect for a special brunch or a sophisticated dinner party.