Prep Time:
10 min
Cook Time:
30 min
Total Time:
40 min
Servings:
4-6
Ingredients
How to make it
-
1
In a small bowl combine saffron threads and water and let steep.
-
2
In a large, deep sauté pan or paella pan heat olive oil over medium heat.
-
3
Add bell peppers and onions and cook about 5 minutes, until tender.
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4
Add garlic, tomatoes, red pepper flakes, paprika, and bay leaves.
-
5
Stir to combine and and cook for another 3-4 minutes, stirring often.
-
6
Add the oats, vegetable broth, salt, and saffron water mix.
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7
Stir to combine.
-
8
Bring to a boil, reduce heat to medium-low and cook uncovered for 15 minutes.
-
9
Do not stir.
-
10
Add the artichokes, asparagus, and frozen peas on top and cook for an additional 5 minutes.
-
11
Cover, turn off heat, and let stand for 10 minutes.
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12
Uncover and fluff oats with a fork. Season to taste with black pepper.
-
13
Garnish with parsley and lemon wedges.
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