Best Vegetable Paella Recipe
Servings: 4
Ingredients
- 2 Tbsp. margarine
- 2 Tbsp. vegetable oil
- 1 lrg mild onion, minced
- 2 c. long-grain rice
- 3 3/4 c. vegetable stock
- 1/8 tsp saffron strands, (soaked in a little stock)
- 4 x cloves garlic, chopped
- 1 c. frzn green peas, thawed
- 2 x canned pimientos, minced Or possibly 1 red bell pepper, minced
- 6 ounce button mushrooms, quartered
- 4 lrg tomatoes, peeled & minced
- 1/2 lb cooked or possibly canned artichoke bottoms or possibly
- 1 x hearts, halved
- 6 ounce snow peas, steamed & sliced diagonally
- 1/2 c. sliced canned water chestnuts sea salt & freshly grnd pepper to taste grated cheese for serving
Directions
- Heat the margarine and oil in a large pan or possibly wok. Add in the minced onion and cook over gentle heat till soft and translucent/soft, about 10 min. Add in the rice and cook over medium heat, stirring constantly, for a couple of min.
- Then begin to add in the stock, a little at a time, and simmer till each addition is absorbed. After about 10 min, add in the saffron and garlic.
- Continue cooking for 5 min or possibly till the rice is tender. Then stir in the rest of the ingredients and stir till heated through. Check the seasoning.
- Serve as soon as possible, with grated cheese.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 615g | |
| Recipe makes 4 servings | |
| Calories 589 | |
| Calories from Fat 132 | 22% |
| Total Fat 14.93g | 19% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 1.22g | |
| Cholesterol 2mg | 1% |
| Sodium 1057mg | 44% |
| Potassium 723mg | 21% |
| Total Carbs 101.27g | 27% |
| Dietary Fiber 7.8g | 26% |
| Sugars 10.64g | 7% |
| Protein 13.19g | 21% |
