Wild Rice, Beans and Vegetable Paella

2-3 Tbsp (30-45 mL) organic, cold-pressed olive oil
1 large onion, diced
1 green or red bell pepper, seeded and diced
1 unpeeled yellow squash, diced or 1 cup (250 mL) winter squash, peeled and diced
10 to 12 mushrooms, sliced
3 or 4 cloves garlic, minced
3/4 tsp (4 mL) ground turmeric or a pinch of saffron
2 1/2 cups (625 mL) water or vegetable stock
2 cups (500 mL) cooked or canned small fava or red kidney beans, drained
2 carrots, peeled and diced
1 cup (250 mL) green peas
1 cup (250 mL) medium-grain brown rice
1/2 cup (125 mL) wild rice
1 Tbsp (15 mL) fresh thyme leaves or 1 tsp
(5 mL) dried
1 tsp (5 mL) ground black pepper

Preheat the oven to 350°F. In a large flameproof casserole or Dutch oven, heat the oil and add the onion, pepper, squash, mushrooms and garlic. Cook over medium heat for seven to 10 minutes. Add the turmeric and cook one minute more. Stir in the water, beans, carrots, green peas, both rices and seasonings and cover.

Place in the oven and bake for 55 minutes to one hour, until the rice is done.

Fluff the paella and serve hot. Season with salt at the table. Four servings.

Source: alive Magazine (pre-2000)