Try this Vegetable Paella recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 250 F. Place rice in bottom of a large roasting pan or casserole dish, and pour stock over it. Cover, place in oven and cook for one hour. Uncover and stir. Cook, covered, for 30 minutes and check rice for doneness. Add more stock if necessary. Cook another 30 minutes, if necessary, until rice is done and liquid is absorbed. Sprinkle with parsley and serve hot. Per serving: 627 cal, 25 g prot, 400 mg sod, 101 g carb, 16 g fat, 0 mg chol, 111 mg calcium Hint: For a stronger flavor, substitute white wine for half of stock. From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias
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Serving Size: 1 Serving (1080g) | ||
Recipe Makes: 10 | ||
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Calories: 435 | ||
Calories from Fat: 76 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3817.7mg | 132 % | |
Potassium 608.5mg | 16 % | |
Total Carbohydrate 76g | 22 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 72g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 435
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