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Vegetarian Paella

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Submitted by drmo

Ingredients

¼ 59
CUP ML OLIVE OIL
1 ¼ 296
CUPS ML BROWN RICE
long-grain
1 1
LARGE LARGE ONIONS
peeled, sliced
2 2
LARGE LARGE GARLIC CLOVES
crushed *
1 1
PINCH PINCH SAFFRON THREADS *
3 7.1E+2
CUPS ML VEGETABLE STOCK
light, or water
½ 0.5
LEMON; LEMON; LEMON
thinly pared rind, cut into thin shreds *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
1 453.6
POUND G LEEKS
washed and trimmed , cut into 1inch lengths
¼ 59
CUP ML GREEN PEAS
frozen
¼ 59
CUP ML BLACK OLIVES
or more *
To garnish
1 1
X X PARSLEY LEAVES
chopped *

Directions

Heat the oil in a large, deep pan.

Add the long-grain brown rice and onion slices and stir until the rice is coated and begins to turn opaque.

Add the garlic, saffron, stock or wate, lemon rind and salt and pepper.

Mix well, then bring to a boil. Mix again, to distribute the saffron coloring.

Arrange the vegetables and olives attractively on top of the rice.

Bring to a boil.

Cover with a lid or foil and simmer for 45 minutes.

Sprinkle with parsley and serve straight from the pan.

May be served with blanched almonds, slivered Brazil nuts or whole cashew nuts- separately, in a bowl - for people to help themselves to if they like.

Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks.

Very tender baby artichokes can simply be quartered; otherwise cut the leaves and choke from the artichokes, then halve or quarter the artichoke bottoms.

Garnish with artichoke leaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 405g (14.3 oz)
Amount per Serving
Calories 420 33% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 22g 22%
Dietary Fiber 5g 20%
Sugars g
Protein 14g
Vitamin A 40% Vitamin C 28%
Calcium 11% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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