Vegetarian Paella

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Ingredients:

  • 1/3 cup dry brown rice
  • 2/3 cup low-sodium vegetable broth
  • pinch saffron
  • 1 Tbsp. olive oil
  • 1 medium shallots, chopped
  • 1 clove garlic, finely chopped
  • 1/3 medium red bell pepper, chopped
  • 1/3 medium green bell pepper, chopped
  • 1/3 cup small whole mushrooms
  • 1 Tbsp. cubed eggplant
  • 3 medium black olives
  • 3 medium green olives
  • dash sea salt
  • Ground black pepper (to taste; optional)
  • dash ground cumin
  • 1/3 lb. medium tomatoes, chopped
  • 1 Tbsp. fresh or frozen green peas

Directions:

  1. Heat rice, broth, and saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 45 to 50 minutes. Keep covered the entire time or rice will not cook evenly.
  2. While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell peppers, mushrooms, and eggplant; cook, stirring frequently, for 5 to 6 minutes or until bell peppers are tender.
  3. Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.
  4. Preheat oven to 400° F.
  5. Add rice, tomatoes, and peas to bell pepper mixture; mix well.
  6. Bake for 10 minutes or until heated through.

Nutritional Information:

  • Calories: 391
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 520 mg
  • Carbs: 69 g
  • Fiber: 9 g
  • Sugars: 11 g
  • Protein: 10 g

Vegetarian Paella

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