Try this Paella Vegetariana recipe, or contribute your own. "Corn" and "Vegetables" 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
Yield: 4 Servings Ready in 45 minutes
284 people trying soon
|1 tbolive oil|
|1 cleeks; Thinly sliced|
|1 1/2 tsGarlic; minced|
|2 1/4 cWater|
|1 tbInstant stock powder|
|1/2 tsSaffron threads|
|; Up to 3/4 teaspoon; or to taste|
|1 1/4 cExtra-long-grain white rice|
|1 ccarrots; Diced|
|1 cFrozen peas; defrosted|
|OR 1 1/2 cups sliced Hearts|
|1 cFrozen corn; defrosted|
|1 3/4 cred kidney beans; Cooked, OR 15-ounces canned red kidney beans (rinsed if nonorganic)|
|1/2 croasted red pepper; Diced|
|Black Pepper; freshly ground|
|1/4 calmonds; Toasted sliced (optional)|
Paella Vegetariana Preparation
Makes 4 servings. Prep: about 10 minutes. Cooking: about 20 minutes, plus 2 minutes standing. 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.
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).
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