Paella-Inspired Rice with Artichokes For a Healthy Liver
Recipe by Morena Escardó
Avoiding things that are bad for the liver, such as alcohol and sugar, are as important as eating nourishing foods that will help replenish this organ. Bitter foods such as arugula, dandelion, watercress, radishes, and artichokes are particularly good at healing and strengthening it. In fact, many home cooks in Peru drink the water in which artichokes are cooked for its medicinal properties, and most detox products contain this vegetable.
Artichokes are in season right now, so it’s the perfect time of the year to use them as often as we can in our cooking! The easiest way to use this vegetable is to buy a jar of baby artichokes and add them to your salads, pasta sauces, or rice dishes. Here is an example.
- 1/2 white onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup canned organic whole tomatoes
- 1 cup brown basmati rice
- 2 cups fresh fava beans
- 1 jar baby artichokes in water
- 1/4 cup chopped parsley
- 1 lemon, cut in wedges
- In a large skillet, sauté the onion and garlic in olive oil over medium heat, stirring occasionally.
- After two minutes, add the bell pepper and cook, stirring for two more minutes.
- Add the salt, pepper, paprika, thyme, and oregano, and stir for another minute.
- Pour the tomatoes into the pan, stir well, and softly crush them with a wooden spoon or with whatever you’re using to stir the veggies. Bring to a boil.
- Add the rice, two cups water, and increase the heat until the water boils. When this happens, stir once more, cover the skillet with a lid, and bring the heat down to low.
- Simmer like this for about 40 minutes, until the rice is soft but not mushy. If the water evaporates too soon, add some more. When it’s ready, let it sit covered for ten minutes.
- While the rice is cooking, bring a small pan of water to a boil and cook the fava beans for eight minutes. Run under cool water, peel, and set aside.
- Cut the artichokes in half.
- When the rice is ready, add the artichokes, fava beans, and parsley. Mix well and taste, adding more seasonings as needed.
- Serve this rice as a vegan entrée or as a side dish, with lemon wedges on the side so each person can squeeze as much lemon juice on it as they want.