Vegetable Paella

140 minutes Prep: 15 minutes Cook: 120 minutes

213 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

3	cups	short grain rice	white, uncooked
6	cups	vegetable stock	or water
3	tablespoons	olive oil
2	cups	green peas
1	each	red onion	large, diced
3	each	celery stalks	cut into 1/2 inch pieces
1	cup	green olives	drained
3 1/2	ounces	capers	with liquid
1/2	cup	pimentos	diced
1	pound	tempeh	cut into 1 inch cubes
1	teaspoon	saffron	powdered
1/4	cup	tarragon	dried
1	tablespoon	black pepper
3/4	cup	parsley leaves	minced

Directions

Preheat oven to 250 F.

Place rice in bottom of a large roasting pan or casserole dish, and pour stock over it.

Cover and place in oven and cook for one hour.

Uncover and stir in remaining ingredients except parsley.

Cook covered, for 30 minutes and check rice for doneness.

Add more stock if necessary.

Cook another 30 minutes, if necessary, until rice is done and liquid is absorbed.

Sprinkle with parsley and serve hot.

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Nutrition Facts

Serving Size 283g

Amount per Serving

Calories 213 48% of calories from fat

	% Daily Value*
Total Fat 11.0g	18%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 991mg	41%
Total Carbohydrate 18.0g	6%
Dietary Fiber 2.0g	9%
Sugars 3.0g
Protein 13.0g	26%

Vitamin A	69%		Vitamin C	32%
Calcium	9%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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