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Vegetable Paella

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YIELD

10 servings

PREP

15 min

COOK

120 min

READY

140 min

Ingredients

3 7.1E+2
CUPS ML ARBORIO (SHORT-GRAIN) RICE
white, uncooked *
6 1.4
CUPS L VEGETABLE STOCK
or water
3 45
TABLESPOONS ML OLIVE OIL
2 473
CUPS ML GREEN PEAS
1 1
EACH EACH RED ONION
large, diced
3 3
EACH EACH CELERY STALKS
cut into 1/2 inch pieces
1 237
CUP ML GREEN OLIVES
drained *
3 ½ 101.2
OUNCES ML/G CAPERS
with liquid
½ 118
CUP ML PIMENTOS
diced
1 453.6
POUND G TEMPEH
cut into 1 inch cubes
1 5
TEASPOON ML SAFFRON THREADS
powdered *
¼ 59
CUP ML TARRAGON LEAVES
dried *
1 15
TABLESPOON ML BLACK PEPPER
¾ 177
CUP ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 154 53% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 366mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 20g
Vitamin A 21% Vitamin C 30%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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