Quick Vegetarian Paella

Quick Vegetarian Paella Recipe
Becky Luigart-Stayner
This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.
3

Good, solid recipe

Yield:

5 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 350
Caloriesfromfat 23 %
Fat 8.9 g
Satfat 1 g
Monofat 5.1 g
Polyfat 0.9 g
Protein 10.8 g
Carbohydrate 62 g
Fiber 7.2 g
Cholesterol 0.0 mg
Iron 3.4 mg
Sodium 686 mg
Calcium 78 mg

Ingredients

2 tablespoons extravirgin olive oil
2 cups chopped onion
2 cups (1-inch) chopped green bell pepper
1 cup sliced cremini mushrooms
2 garlic cloves, minced
3 cups uncooked quick-cooking brown rice
2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
1 cup water
1 teaspoon saffron threads, crushed, or ground turmeric
1/2 teaspoon dried thyme
2 cups chopped tomato
1 cup frozen green peas
1/2 cup pimiento-stuffed olives, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
Chopped fresh flat-leaf parsley (optional)

Preparation

Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nava Atlas,

April 2005
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