This is good, but with a few adjustments it could be great. We are not vegetarian so I used chicken stock and then added some chopped low fat keilbasa with the tomatoes. I used regular brown rice and increased the cooking time and broth and water accordingly. For some reason I forgot to add the peas; didn't really miss them. Next time I'll add some chopped anaheim chiles and increase the garlic. Very filling and satisfying meal with lots of leftovers!
Quick Vegetarian Paella
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.
More From Cooking Light
- Calories: 350
- Calories from fat: 23%
- Fat: 8.9g
- Saturated fat: 1g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 0.9g
- Protein: 10.8g
- Carbohydrate: 62g
- Fiber: 7.2g
- Cholesterol: 0.0mg
- Iron: 3.4mg
- Sodium: 686mg
- Calcium: 78mg
- 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)
- 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.
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