Paella is traditionally made with sausage, chicken and seafood. We’ve taken this recipe meatless, and swapped white rice, for brown rice, giving this recipe more fiber.
This recipe packs a nutritional punch, giving you the following daily values:
- 200% Vitamin C
- 70% Vitamin A
- 72% Manganese
- 8% Calcium
Serve With: Pears packed in Natural Juice
1 cup low sodium vegetable broth
1 bay leaf
2 cups onions, diced
1 red bell pepper, cut into strips
¼ cup pimiento-stuffed Spanish olives
4 cups button mushrooms, sliced
1 Tbsp. minced fresh garlic
1 cup dry medium grain brown rice
1 cup dry white wine
2 cups tomatoes, diced
1 cup canned artichoke hearts, halved
2 tsp. paprika
1 cup frozen peas, thawed
1 cup canned chickpeas, drained and rinsed
4oz. green beans
1 lemon wedged
- Simmer broth with bay leaf in a saucepan over low heat for 10 minutes.
- Sauté onion, bell pepper and olives in 1 tsp. extra virgin olive oil, until onions begin to brown, about 5 minutes. Add mushrooms and garlic and cook for an additional 2 minutes. Stir in rice and cook for another minute.
- Slowly add the wine, cook until the wine is nearly evaporated. Add broth, tomatoes, artichokes, and paprika. Bring to a boil, reduce heat and simmer until the rice is tender about 40 minutes.
- Stir in the chickpeas, peas, and green beans, cook for 2-3 minutes to heat through. Garnish with lemon wedges.
ä Servings: 4
Time to Prepare 20 minutes
Time to Cook: 60 minutes
Nutrition per Serving:
Calories 321; Fat 3.5 g (sat 0.5 g); Protein 13 g; Cholesterol 0 mg; Sodium 127mg; Fiber 15 g; Carbohydrate 57 g