Active ingredients: 1 tablespoon additional virgin olive oil or avocado oil,1 large handful child spinach,1 1/2 cup brown basmati rice,1/ 2 teaspoon cinnamon,1 pasture raised egg, fried,1 head garlic,1 cup grape tomatoes,2 lemons, grilled,2 tablespoons avocado oil or olive oil,1 Medium onion, very finely sliced,1 orange bell pepper, thinly sliced, garnish: sliced radish and micro greens,1 cup radishes, halved,1 teaspoon saffron, salt and pepper, as desired,3 cups veggie broth
Instructions: Drizzle 2 tablespoon of avocado or olive oil in a big skillet. Include sliced onion and saute for 4-5 minutes. When onion is golden, gather 1 1/2 cups brown rice and 3 cups vegetable broth. Stir in saffron and cinnamon and bring to a simmer. Cover and simmer for 30 minutes over medium low heat., While rice is simmering, preheat oven to 400 degrees F. Toss sliced orange pepper and radishes with olive oil, salt, and pepper. Put on a baking sheet., Prep your roasted garlic! Slice the bottom off one head of garlic, revealing the inside. Wrap the bottom of the garlic head in foil, drizzle the cut side with a little olive oil, the wrap the top with foil as well. Put on the baking sheet with the other veggies and roast for 20-25 minutes., Once the veggies hurt, get rid of from oven. Include roasted veggies and a large handful of spinach to the paella and stir to integrate. Use your hands to squeeze in the roasted garlic cloves and stir. Simmer for an extra 5-8 minutes to let the flavors meld., While the paella is simmering, location 2 halved lemons on a grill pan. Prepare over high heat for 4-5 minutes, until grill lines are present., Last, fry up a pasture raised egg and add to the top of your paella. Squeeze grilled lemons on paella and top with extra lemon halves. Garnish with micro greens and radish slices. Dig in!