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Quick Vegetarian Paella Recipe
|Onion||2 Cup (32 tbs), sliced|
|Garlic||1 Clove (5 gm), crushed|
|Long grain white rice||1 Cup (16 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Canned condensed chicken broth||10 3⁄4 Ounce, undiluted (1 can)|
|Red pepper||8 Ounce (1 large)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Frozen green peas||10 Ounce, thawed (1 package)|
|Tomatoes||2 , cut into eighths|
|Whole almonds||1⁄2 Cup (8 tbs), blanched|
Calories 244 Calories from Fat 73
% Daily Value*
Total Fat 8 g13%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 10 mg
Sodium 377.8 mg15.7%
Total Carbohydrates 36 g12%
Dietary Fiber 5.8 g23.1%
Sugars 7.9 g
Protein 7 g14.4%
Vitamin A 132.1% Vitamin C 98.9%
Calcium 6.9% Iron 8.7%
*Based on a 2000 Calorie diet
1 In a 6-quart, dutch oven heat oil and saute onion and garlic for 5 minutes, until golden.
2 Add in rice, 1 teaspoon salt, turmeric and pepper; mix well.
3 Pour in cold water and chicken broth, bring to a boil and simmer covered for 15 minutes.
4 Stir in red peppers and green peas, cover and simmer just until the carrots are tender, about 5 minutes.
5 Combine cooked rice mixture with the vegetable mixture and mix well.
6 Add the tomatoes on top and simmer, covered for another 5 minutes.
7 Transfer to a serving dish.
8 In a small skillet, heat butter over medium heat and saute almonds for 1 minute until golden.
9 Sprinkle the almonds over paella and serve.