This version of the traditional Spanish dish is quick, simple and a great way to revive left over rice.
2 cups left over cooked brown rice
2 Tbs olive oil
2 pinches celtic sea salt
3 pinches saffron threads
1 red pepper, sliced in strips
1/2 bunch asparagus, spears
1 cup frozen peas and carrots
1 lime, cilantro, and carrot flowers to garnish
Heat olive oil in a paella pan or dutch oven. Some tips when cooking with kids is to use a portable burner to bring the stove to their height and to cook on a low flame so that they can still see the food transforming and releasing aromas, but any possible burns are eliminated.
Add 3 pinches of saffron to the warm oil. See how quickly the saffron makes the oil a beautiful golden color!
Add vegetables and rice and stir thoroughly for several minutes. We love counting to ten in Spanish while we stir!
Garnish dish with carrot flowers, cilantro leaves and fresh lime juice.