Vegan Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp olive oil3 tsp garlic, minced1/2 Vidalia onion, diced1/2 c white wine (dry)1 cup rice (I used Basmati)3 c vegetable broth (I used Trader Joe's low sodium)1 red bell pepper, diced1 c asparagus tips1 c mushrooms, diced1 can chickpeas, drained & rinsed3 tsp cumin2 tsp Spanish paprika1/4 tsp saffron threads, soaked in 1/2 c boiling water for 5 minutes.Salt & pepper to taste
Makes 4 generous servings:
In a large skillet, heat the olive oil on medium-high heat. Add the onion & garlic, and saute until translucent, about 5 minutes. Add the rice and cook until toasty, about 2 minutes. Add the wine, stir until absorbed. Add 1 cup of the broth and lower the heat to medium. Keep stirring every couple of minutes until it's absorbed. Add your veggies (all except the chickpeas) and another cup of broth and stir until absorbed. Add spices and chickpeas and continue cooking and adding more broth until it's all absorbed and the rice is creamy. Taste for seasoning and add salt & pepper if desired. Plate and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user VEGANINSALEM.
In a large skillet, heat the olive oil on medium-high heat. Add the onion & garlic, and saute until translucent, about 5 minutes. Add the rice and cook until toasty, about 2 minutes. Add the wine, stir until absorbed. Add 1 cup of the broth and lower the heat to medium. Keep stirring every couple of minutes until it's absorbed. Add your veggies (all except the chickpeas) and another cup of broth and stir until absorbed. Add spices and chickpeas and continue cooking and adding more broth until it's all absorbed and the rice is creamy. Taste for seasoning and add salt & pepper if desired. Plate and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user VEGANINSALEM.
Nutritional Info Amount Per Serving
- Calories: 332.3
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,098.9 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 7.7 g
- Protein: 9.3 g