Paella with Soy Chorizo and Edamame

This is an amazing Paella recipe that I found in Cooking Light magazine while sitting in a waiting room.  I was surprised to find a few vegetarian recipes in the back of it.  This turned out to be fantastic!

In a large nonstick skillet coated with olive oil cooking spray, cook 2 cups (1 large) chopped onion till tender.
Add 4 minced garlic cloves and 1/4 tsp crushed saffron threads.  (I did not have saffron in the house, and mine was great without); cook for about a minute.
Stir in 1 cup of brown rice and 1 cup of chopped red bell pepper; cook for about two minutes.
Stir in 1/2 cup dry white wine; cook for about two minutes or until liquid is nearly absorbed.
Stir in 6 oz of soy chorizo, 2 cups of vegetable broth, and 1/4 tsp salt; bring to a simmer.
Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
Stir in 1 1/2 cups of thawed frozen shelled edamame; cook for 5 minutes or until heated through.
Sprinkle with 1/4 cup chopped flat-leaf parsley and 1/4 green onions.

6 servings (approximately 1 cup each)  Weight Watcher PointsPlus value: 7

VeganEdamame