Ready in 45 minutes
Try this Yucas Vegetarian Paella recipe, or contribute your own. "Vegetarian" and "Miamiherald" are two of the tags cooks chose for Yucas Vegetarian Paella.
"Excellent! I used quinoa instead of rice. Topped with vegan Parmesan "cheese" this was very satisfying for dinner. Bravo! "- Chad_M_Peterson
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Bring the stock to a boil, and then turn off heat. Meanwhile heat the olive oil over medium heat in a large saucepan.
Saute the tomato, onion, and garlic until the onion is tramslucent, about 5 minutes. Stir in the saffron. Add the rice, and stir to coat with oil. Ladle hot stock over the rice until covered.
Simmer, stirring constantly, until stock is absorbed. Repeat until stock is used up or the rice is cooked (slightly al dente), 15-20 minutes. Stir in the mushrooms, asparagus, zucchini, yellow squash, red pepper, and broccoli. Turn off the heat and cover the pan until the vegetables are warmed through. Nutritional info per serving: 556 cal; 17g pro, 83g carb, 16g fat(26%) Exchanges: 2 veg, 4.9 bread, 1 meat, 2.7 fat
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ladijas 6 months agoThis just did not work out. I read the previous reviews. Added extra seasoning. Used quinoa instead of rice and nothing helped it. Not sure what would.
KristaParin 6 months agoI wouldn't recommend this recipe because it was tasteless and smelled like dirty feet. Totally regret wasting these ingredients.
Ajkiwias 7 months agoIt was okay, I think it lacked a bit of flavour. Not sure what to add.
Chad_M_Peterson 9 months agoExcellent! I used quinoa instead of rice. Topped with vegan Parmesan 'cheese' this was very satisfying for dinner. Bravo!
Coupe72 2 years agoA good simple recipe for the family, very nice