Just Another Manic Monday!

One pot meals are pretty big in our house during the weekdays.  Between work and the kids’ school projects and activities, it can be a challenge getting the family to sit down at the table for any length of time.  For us, it’s ideal having our meal in one big bowl.

This Spanish rice dish is so versatile.  You can add any chunky vegetable that happens to be in your refrigerator.  For this particular dish, I used eggplant, red pepper, onion, garlic, fresh tomatoes and a can of Eden adzuki beans.   This dish works wonders with chickpeas or green lentils, too!


This recipe is inspired by one of my first vegetarian cookbooks, “The Ultimate Vegetarian Cookbook” by Roz Denny.  I bought this shortly after I moved into my first apartment and discovered that I can’t survive off of steamed rice and veggies for the rest of my life!  Many of the recipes are vegan and many I have easily altered to a gluten-free recipe.


  • good pinch of saffron strands
  • 1 eggplant, cut in thick chunks
  • sea salt
  • 6 tbsp olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, crushed
  • 1 red pepper, sliced
  • 2 tsp paprika
  • 1 1/4 cups risotto rice
  • 2 1/2 cups vegetable stock
  • 2 medium sized tomatoes, chopped
  • ground black pepper
  • 1 can of adzuki beans*  (Eden brand)

Steep the saffron in 3 tbsp of hot water.  Sprinkle the eggplant with salt and leave to drain in a colander for about 30 minutes.  Rinse eggplant and pat dry.

In a large frying pan, heat the oil and fry the onion, garlic peppers and eggplant for a few minutes.  Sprinkle in the paprika and stir.

Mix the rice, then pour in the stock, tomatoes, saffron and salt and pepper.  Bring to a boil then simmer for about 15 minutes, uncovered.  Stir occasionally.

Stir in the adzuki beans and continue to cook for another 10 minutes.  Serve hot from the pan.

Now if you really want to eat this paella-style, then place the pan in the center of your dining room table and give everyone a fork to eat it directly from the pan!  Less dishes, less clean-up! 😉

* Adzuki beans are small red beans high in protein and high in fiber.  They are also high in iron, potassium, folate and magnesium.  Adzuki beans are the second most popular legume in Japan, next to the soybean.  You may also find adzuki beans in some delicious desserts.  Remember….if you are using canned beans, don’t forget to look for the Eden brand.  All Eden cans are BPA free.

7 thoughts on “Just Another Manic Monday!

    1. uberdish Post author

      Thank you! Let me know what you think when you try it. Some people are not partial to eggplant. If that’s you, try another veggie. I’d like to try squash next.

    1. uberdish Post author

      Thank you Mahogany! I love, love, love your story on “The Girl and the Box”. I will be sure to share that one. You have a wonderful blog! Thank you for stopping by mine!


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