Ready in 30 minutes
Try this Paella Vegetariana recipe, or contribute your own. "collxveg" and "collxgf" are two of the tags cooks chose for Paella Vegetariana.
"Healthy and Delicious! I substituted brown rice for the white rice which requires more water and took an extra 20 minutes simmer time till tender. I definately recommend using leeks and adding the almonds on top. Yom!! Instead of removing tender rice from heat and adding all the veggies, I'd keep everything on heat for those two minutes. I ended up having to reheat the dish before serving."- Guyerj
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Heat the oil in a large heavy saucepan. Saute the leeks and garlic over medium heat for 1 minute, stirring frequently. Stir in the water, stock powder, saffron, and salt, rubbing the saffron between your fingers to release its flavor as you add it. Bring to a boil. Stir in the rice and carrots. Cover, reduce the heat, and simmer for 18 minutes.
Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the rice. Cover and remove from the heat. Let sit until the rice is tender and the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and additional salt if needed. Stir well. Transfer to a serving bowl and sprinkle with the almonds (if using).
Picture perfect-with its saffron-golden rice, mahogany kidney beans, and bright green peas-this elegant vegetarian version of paella s a great dish to serve company. Dont feel daunted by the length of the ingredients list, because the dish is actually very easy to assemble.
leeks instead of onions gives the dish a memorable flavor boost. A green salad tossed with Very Versatile Vinaigrette makes a good accompaniment to the paella.
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sduffey 10 months ago
kaybrr 1 year agoWe made it with artichoke hearts instead of peas, next time we'll use both. The dish had a mild flavor, nice alternative to typical meat and potatoes. We'll experiment with shrimp, chicken or sausage with the leftovers.
Gilbydawson 2 years agoI added asparagus, fiddleheads and a pinch of rosemary
Gilbydawson 2 years agoAdded asparagus,pinch of rosemary and 1/4 c. Fiddleheads
pols005 2 years agoThis was fabulous! I didn't change a thing other than leaving it on the heat in the end to heat everything through. I agree with the comment about not being intimidated by the long ingredient list, however, this is note really a weeknight meal due to the prep/cook time. I served it as a Sunday night dinnner along with a salad with a homemade dijon vinaigrette and some King's Hawaiian rolls.
Guyerj 2 years agoHealthy and Delicious! I substituted brown rice for the white rice which requires more water and took an extra 20 minutes simmer time till tender. I definately recommend using leeks and adding the almonds on top. Yom!! Instead of removing tender rice from heat and adding all the veggies, I'd keep everything on heat for those two minutes. I ended up having to reheat the dish before serving.
Juliechristo123 3 years agoFound this dish very bland, I would not make it again
MatticusFinch 3 years agoAbsolutely delicious! It works with turmeric if you don't have saffron.
MatticusFinch 3 years agoI made this for a teacher potluck and got no end of compliments about it. I didn't even have saffron so I used turmeric instead and it was still delicious!
Raisav 3 years agoNot hard to make, just a bit hard to read. The rice was done in 8 minutes instead of 18, perhaps it needs more water. Comes pretty close to restaurant paella, but I recommend replacing the beans with smoked tofu.
purplesque 4 years agoFlavorful and filling. Like the recipes says, not hard to make at all.
TedwardZero 4 years agoI'm a new member and this was the first BigOvenrecipe I chose to try. It was easy and excellent. I highly recommend using leeks.
rldicken 5 years agoMy whole family loved this! Thanks