Paella Vegetariana Recipe

Name: Paella Vegetariana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 2 to 3 garlic cloves, minced; 1 green bell pepper, cut into 2-inch strips; 1 red bell pepper, cut into 2-inch strips; 2 cups diced tomatoes; One 15-ounce can vegetable broth; One 6-serving package quick-cooking brown rice; 1 teaspoon saffron threads, dissolved in a small amount of hot water (see Note); 1/2 teaspoon dried thyme; One 14-ounce can artichoke hearts, drained and coarsely chopped; 1 1/2 cups frozen green peas, thawed; 1/4 cup chopped fresh parsley; Salt and freshly ground pepper to taste

Servings: persons

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 to 3 garlic cloves, minced
1 green bell pepper, cut into 2-inch strips
1 red bell pepper, cut into 2-inch strips
2 cups diced tomatoes
One 15-ounce can vegetable broth
One 6-serving package quick-cooking brown rice
1 teaspoon saffron threads, dissolved in a small amount of hot water (see Note)
1/2 teaspoon dried thyme
One 14-ounce can artichoke hearts, drained and coarsely chopped
1 1/2 cups frozen green peas, thawed
1/4 cup chopped fresh parsley
Salt and freshly ground pepper to taste

1
Heat the oil in a Dutch oven or stir-fry pan.
2
Add the onion and garlic and saute over medium heat until translucent, about 5 minutes.
3
Add the green pepper and half of the red pepper (set aside the rest for garnish) and saute for 5 minutes, stirring frequently.
4
Add the tomatoes, broth, rice, saffron, thyme, and 1 cup water.
5
Bring to a simmer, then cover and simmer gently for 10 minutes.
6
Stir in the artichoke hearts, peas, and half of the parsley.
7
Check to see if the rice is completely done.
8
Add a small amount of water to cook further if necessary or to add a bit more moisture to the mixture.
9
Season with salt and pepper.
10
Cook just until everything is heated through, about 3 minutes.
11
Transfer the rice mixture to a large, shallow serving dish or serve straight from the pan.
12
Garnish with a concentric circle of the reserved red pepper strips and sprinkle the remaining parsley over the top.
13
Serve at once.
14
Chickpea and Carrot Salad with Parsley and Olives (page 190) is a fantastic companion dish.
15
If time allows, add steamed asparagus, green beans, or Brussels sprouts to the meal.
16
Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) also teams well with this recipe, as do many of the suggestions for mixed greens salads under Recipe Not Required (page 192) the ones containing fruits and nut.
17
As with the previous menu suggestion, a steamed green vegetable is a good addition if you have a bit more time.
18
Calories: 293
19
Total Fat: 9g
20
Protein: 9g
21
Carbohydrates: 48g
22
Fiber: 6.5g
23
Sodium: 665mg

265

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium onion, chopped, 2 to 3 garlic cloves, minced, 1 green bell pepper, cut into 2-inch strips, and more.

Yes, Paella Vegetariana 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.

Paella Vegetariana

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