Vegetable Paella

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

Ingredients:

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

Preparation:

  1. Simmer broth with bay leaf in a saucepan over low heat for 10 minutes.
  2. 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.
  3. 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.
  4. Stir in the chickpeas, peas, and green beans, cook for 2-3 minutes to heat through. Garnish with lemon wedges. 

ä   Servings:                   4

Š    Time to Prepare       20 minutes

Š    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

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