Your family won’t believe you prepared and served this all in the same pot. There are honestly no rules with paellas and you could easily sub in so many different vegetables or protein choices. Serve alongside a green tossed salad for a nourishing weeknight dinner.
In small bowl, stir together chicken, salt, pepper, and smoked paprika until chicken is well coated in seasoning.
In large 9 or 10 in (23 or 25 cm) skillet, heat oil over medium heat. Add seasoned chicken and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate and set aside.
Add onion to skillet and cook, stirring often, until translucent, about 4 minutes. Stir in garlic and let cook until fragrant, about 30 seconds. Stir in rice and, stirring occasionally, cook until lightly toasted, 3 to 4 minutes. Stir broth and diced tomatoes, along with their juices, into rice mixture.
Cover and cook without stirring for 12 minutes. Stir in chicken, cover, and continue to cook without stirring until most of the liquid has absorbed into rice, about another 5 to 8 minutes.
Scatter peas and shrimp over rice; cover again, and cook until shrimp is pink and opaque, 3 to 4 minutes. Remove skillet from heat and squeeze juice from half a lemon over skillet paella before sprinkling with chopped parsley, if desired. Serve immediately.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.