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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 219.4
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 140.5 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 7.4 g
  • Protein: 7.2 g

View full nutritional breakdown of MAKEOVER: Chef Meg's Vegetable Paella (by GINA180847) calories by ingredient
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MAKEOVER: Chef Meg's Vegetable Paella (by GINA180847)

Submitted by: GINA180847

View the original recipe for Spanish Rice and Vegetables

Introduction

I created a budget version of this rustic Spanish dish. My version skips the seafood and the saffron, and I finish the dish with an herbed-citrus olive pesto to add color and intensify the flavor.
I created a budget version of this rustic Spanish dish. My version skips the seafood and the saffron, and I finish the dish with an herbed-citrus olive pesto to add color and intensify the flavor.

Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    1 yellow onion, sliced into strips
    2 bell peppers, sliced
    1 small bulb fennel, core removed and sliced*
    3 garlic cloves, sliced
    1 teaspoon paprika
    1/2 teaspoon turmeric
    1 pinch cayenne pepper
    1 large bay leaf
    1 cup no salt added diced tomatoes
    1 cup brown rice*
    1/4 cup red wine vinegar
    2 1/2 cups boiling water
    1 cup canned or frozen lima beans, drained and rinsed

    Pesto:
    1/2 bunch flat leaf parsley, leaves only
    8 Kalamata olives, pitted
    1 clove garlic
    1 lemon zested and juiced

    *When prepping fennel, only use the white bulb. Discard the green stalks. If you can't find it, you can add extra peppers and onions.

Tips

Make this a quick cook recipe: Use heat-and-eat brown rice, reduce hot water to 1/2 cup, and cook for 5 minutes before adding the lima beans.


Directions

Place a large saute pan over medium heat, then add the oil. Add the onions and peppers when the oil is hot and cook for four minutes, stirring occasionally.
Add the fennel and garlic, and cook for another 2 minutes.
Add all the spices and the bay leaf, and stir constantly for 1 minute. Add the tomatoes, stir to combine, then add the vinegar and scrape the bottom to pull up any caramelized bits.
Add the rice to mixture, stir and cook for one minute. Slowly add the boiling water to the pan, stir to combine. Raise the heat to medium-high, bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. Stir in the lima beans, cook for 5 more minutes, then serve.

Prepare pesto in food processor or by hand by chopping all ingredients together. Once rice is tender remove paella from heat, stir in pesto. Serve warm.






Serving Size: Makes 8 cups, 2 cups per serving






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