Isaiah'S Vegetarian Paella [ Kosher ] Recipe

Name: Isaiah'S Vegetarian Paella [ Kosher ]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pinch saffron (approximately 1/2 tsp); 1 medium eggplant, cut into large chunks; 3 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 5 garlic cloves, crushed; 1 yellow pepper, finely chopped; 1 red bell pepper, finely chopped; 1 teaspoon dried cilantro; 2 teaspoons sweet spanish paprika; 1 cup arborio rice; 3 1/2 cups vegetable broth; 1 (15 ounce) can diced tomatoes; 1/2 teaspoon cayenne powder; 1/2 teaspoon sea salt; 1 teaspoon dried thyme; fresh ground black pepper; 1 cup mushroom, sliced; 1 cup green beans, cut into thirds; 1 (15 ounce) can chickpeas, rinsed and drained; 1/4 cup pitted black olives, sliced; 1 tablespoon fresh parsley, minced (optional)

Servings: persons

1 pinch saffron (approximately 1/2 tsp)
1 medium eggplant, cut into large chunks
3 tablespoons extra virgin olive oil
1 yellow onion, chopped
5 garlic cloves, crushed
1 yellow pepper, finely chopped
1 red bell pepper, finely chopped
1 teaspoon dried cilantro
2 teaspoons sweet spanish paprika
1 cup arborio rice
3 1/2 cups vegetable broth
1 (15 ounce) can diced tomatoes
1/2 teaspoon cayenne powder
1/2 teaspoon sea salt
1 teaspoon dried thyme
fresh ground black pepper
1 cup mushroom, sliced
1 cup green beans, cut into thirds
1 (15 ounce) can chickpeas, rinsed and drained
1/4 cup pitted black olives, sliced
1 tablespoon fresh parsley, minced (optional)

1
Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant.
2
Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in), salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently.
3
Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist.
4
Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot.

583

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 21 ingredients. The key ingredients include: 1 pinch saffron (approximately 1/2 tsp), 1 medium eggplant, cut into large chunks, 3 tablespoons extra virgin olive oil, 1 yellow onion, chopped, and more.

Yes, Isaiah'S Vegetarian Paella [ Kosher ] falls under the Soups & Stews 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.

Isaiah'S Vegetarian Paella [ Kosher ]

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