Fall Vegetable Paella Recipe

Name: Fall Vegetable Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Fall Vegetable Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions