Paella Vegetariana

Step 1

Heat the oil in a Dutch oven or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent, about 5 minutes.

Step 2

Add the green pepper and half of the red pepper (set aside the rest for garnish) and sauté for 5 minutes, stirring frequently.

步骤3

Add the tomatoes, broth, rice, saffron, thyme, and 1 cup water. Bring to a simmer, then cover and simmer gently for 10 minutes.

Step 4

Stir in the artichoke hearts, peas, and half of the parsley. Check to see if the rice is completely done. Add a small amount of water to cook further if necessary or to add a bit more moisture to the mixture. Season with salt and pepper. Cook just until everything is heated through, about 3 minutes.

Step 5

Transfer the rice mixture to a large, shallow serving dish or serve straight from the pan. Garnish with a concentric circle of the reserved red pepper strips and sprinkle the remaining parsley over the top. Serve at once.

Menu Suggestions

Step 6

Chickpea and Carrot Salad with Parsley and Olives (page 190) is a fantastic companion dish. If time allows, add steamed asparagus, green beans, or Brussels sprouts to the meal.

Step 7

Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) also teams well with this recipe, as do many of the suggestions for mixed greens salads under Recipe Not Required (page 192) the ones containing fruits and nut. As with the previous menu suggestion, a steamed green vegetable is a good addition if you have a bit more time.

nutrition information

Step 8

Calories: 293

Step 9

Total Fat: 9g

Step 10

Protein: 9g

Step 11

Carbohydrates: 48g

Step 12

Fiber: 6.5g

Step 13

Sodium: 665mg