Artichoke Paella

I burnt so many almonds today. But when I had them toasted perfectly, they were the best garnish. I don't like nuts as much as the rest of my family, but today i really appreciated them.

Everything I have posted so far has been incredibly bland, so I was excited about using saffron today. I didn't realize just how old my saffron really is. But now I get new saffron!

As I was eating it I googled Paella and figured how (without the fancy equipment) I should really make it - which is reflected in the recipe, because I will definitely make this again.

½ c brown rice

1 T olive oil

3 oz onion

1 clove garlic

½ can artichoke hearts

⅔ c water

Salt and pepper

Saffron (a pinch)

Rosemary (a twig to take out later)

Paprika (a sprinkle)

Cayenne (two sprinkles)

Big squeeze of lemon juice

4 black olives, sliced

In the morning, pour boiling water over the rice, cover, and let sit until naturally cools. Drain and set aside.

Heat oil, cook onion and garlic, then add artichoke hearts, water, salt, and spices. Bring to a boil and add rice, stir a minute, then lower the heat and cook until rice is tender - about 15-20 minutes.

In the meantime slice the almonds and toast them in the oven. Do not burn them.

When rice is tender, stir in lemon juice, top with olives and almonds.