Vegetable Paella is a great recipe from the Physicians Committee for Responsible Medicine (PCRM).
The PCRM recipe to make Vegetable Paella appeals to everyone who is a vegan, vegetarian and/or just passionate about brown rice.
Although paella is traditionally made with seafood, this vegan version will show you a new, more healthful tradition.
This flavorful, delicious, high-fiber meal is one you will make over and over, and you can make a big batch of it and enjoy it all week.
Makes six 1-cup servings
3 1/2 cups vegetable broth, divided
1 large onion, chopped
2 garlic cloves, chopped
1 medium green or red bell pepper, seeded and chopped
1 1/2 cups dry brown rice
1 teaspoon saffron
1/4 teaspoon crushed red pepper
1 15-ounce can artichoke hearts, drained, or 1 8-ounce package frozen artichoke hearts
1 cup fresh or frozen green peas
1 15-ounce can kidney beans, drained
kosher or sea salt, to taste
freshly ground black pepper, to taste
Heat 1/2 cup broth in a heavy skillet over medium-high heat. Add onion, garlic, bell pepper, and rice and sauté for 5 minutes.
Add remaining 3 cups broth, saffron, and crushed red pepper. Bring to a boil, cover, and cook over low heat for 45 minutes. Add artichoke hearts, peas, and beans. Cover and cook for an additional 10 minutes, until rice is tender. Season with salt and black pepper.
Per serving (1/6 of recipe):
2 g fat
0.4 g saturated fat
5.4% calories from fat
0 mg cholesterol
11.4 g protein
61.7 g carbohydrate
6.1 g sugar
14.3 g fiber
945 mg sodium
61 mg calcium
2.6 mg iron
23.3 mg vitamin C
315 mcg beta-carotene
0.3 mg vitamin E
Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. and Robyn Webb
Please feel free to tailor Physicians Committee for Responsible Medicine (PCRM) recipes to suit your individual dietary needs.
Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste. 400
Washington, DC 20016
Happy Healthy Eating!
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