Paella with Soy Chorizo and Edamame

Ingredients

• 1 cup pieces bell pepper red ()
• 6 ounces meatless soy chorizo (such as Soyrizo)
• 0.5 cup cooking wine dry white
• 1.5 cups edamame green frozen shelled thawed ( soybeans)
• 0.3 cup flat-leaf parsley fresh coarsely chopped
• 4  garlic cloves minced
• 0.3 cup green onions chopped
• 2 tablespoons olive oil extra-virgin
• 0.3 teaspoon saffron threads crushed
• 0.3 teaspoon salt 
• 2 cups vegetable broth organic
• 2.3 cups onion yellow chopped ( 1 large)
• 1 cup valencia medium-grain

Equipment

• bowl
• frying pan

Directions

1. Heat a large nonstick skillet over medium heat.
2. Add soy chorizo to pan, and cook for 12 minutes or until browned, crumbling and stirring occasionally.
3. Place in a small bowl, and set aside.
4. Return pan to medium heat.
5. Add olive oil, swirling to coat.
6. Add yellow onion; cover and cook for 10 minutes or until tender, stirring occasionally.
7. Add saffron and garlic; cook for 1 minute, stirring constantly.
8. Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently.
9. Add vegetable broth and salt; bring to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
10. Return soy chorizo to pan, and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally.
11. Sprinkle with chopped parsley and 1/4 cup green onions.