Vegetable Paella
Amazing meatless meal!
Servings: 8 servings
Ingredients
- 8 ounces mushrooms, quartered
- ½ cup + 2 tablespoons extra virgin olive oil, divided
- 3 medium garlic cloves, chopped
- 1 cup diced onion
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 16 ounces uncooked Valencia or Arborio rice
- 1 teaspoon saffron, crushed
- 1¼ teaspoons salt
- 3 cups vegetable broth
- 9 ounces frozen artichoke hearts, thawed
- ½ cup diced carrot
- ½ cup frozen petite peas
- 1 medium tomato, diced
- ⅓ cup sliced pimiento stuffed olives
- ¼ cup sliced green onions
- ¼ cup roasted red bell pepper, cut into strips
- 3 medium lemons, cut into wedges
Instructions
- Preheat the oven to 400°F.
- Sauté the mushrooms in 2 tablespoons of olive oil over medium-high heat 2 to 3 minutes or until soft and light brown; set aside.
- Heat the remaining oil in a paella pan or 12-inch ovenproof skillet, and sauté the garlic, onion, and peppers 8 minutes or until soft. Add the rice, saffron and salt, and stir until the rice is coated with oil. Add the broth, and bring the mixture to a boil.
- Cover the pan with aluminum foil, place in the oven and bake for 8 minutes. Stir in the reserved mushrooms, artichoke hearts, carrot, peas and tomato; cover and bake 8 minutes more. Remove the foil, and bake 8 to 12 minutes more or until heated through. Remove the pan from the oven, and top with olives, green onions, roasted pepper and lemon wedges.
Notes
- *If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of vegetable broth that is designated as GF. Most pimiento-stuffed olives are GF, but best to check those too.
Nutrition
Serving: 1serving | Calories: 433kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Sodium: 891mg | Potassium: 459mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2376IU | Vitamin C: 65mg | Calcium: 40mg | Iron: 4mg