Fall Vegetable Paella Recipe

Name: Fall Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 tbsp olive oil (45 mL); 1 cup chopped onion (250 mL); 2 cloves garlic, finely chopped; 1 cup brown rice, rinsed (250 mL); 2 tbsp Turmeric Spice Paste or store-bought curry powder (25 mL); 3 cups vegetable stock, divided (750 mL); 1 cup chopped zucchini (250 mL); 1/2 cup chopped green bell pepper (125 mL); 1/2 cup chopped red bell pepper (125 mL); 1/2 cup chopped mushrooms (125 mL); 1/2 cup cauliflower florets (125 mL); 1/2 cup broccoli florets (125 mL); 1/2 cup chopped carrot (125 mL); 1 tsp salt (5 mL); Freshly ground pepper

Servings: persons

3 tbsp olive oil (45 mL)
1 cup chopped onion (250 mL)
2 cloves garlic, finely chopped
1 cup brown rice, rinsed (250 mL)
2 tbsp Turmeric Spice Paste or store-bought curry powder (25 mL)
3 cups vegetable stock, divided (750 mL)
1 cup chopped zucchini (250 mL)
1/2 cup chopped green bell pepper (125 mL)
1/2 cup chopped red bell pepper (125 mL)
1/2 cup chopped mushrooms (125 mL)
1/2 cup cauliflower florets (125 mL)
1/2 cup broccoli florets (125 mL)
1/2 cup chopped carrot (125 mL)
1 tsp salt (5 mL)
Freshly ground pepper

1
In a large wok or saucepan, heat oil over medium-high heat.
2
Add onion and garlic.
3
Saute for 5 minutes or until onions are soft.
4
Stir in rice and Turmeric Spice Paste.
5
Reduce heat and cook, stirring often, for 2 minutes.
6
Stir in 2 cups (500 mL) of the stock and bring to a boil over high heat.
7
Cover, reduce heat and simmer for 25 minutes.
8
Stir in the remaining 1 cup (250 mL) of the stock, zucchini, green and red bell peppers, mushrooms, cauliflower, broccoli, carrot, salt and pepper, to taste.
9
Cover and simmer gently for 10 minutes or until rice is soft and vegetables are tender-crisp without lifting the lid.
10
Serve hot.
11
Variation:
12
Add 1 cup (250 mL) drained canned artichoke hearts in the last minute of cooking in Step

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tbsp olive oil (45 mL), 1 cup chopped onion (250 mL), 2 cloves garlic, finely chopped, 1 cup brown rice, rinsed (250 mL), and more.

Yes, Fall Vegetable Paella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Vegetable Paella

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