Meatless Monday
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Meatless Monday: Vegetable Paella

 

Today’s recipe is another one I ate throughout my marathon training.  I had never made paella before and only eaten it a handful of times, but I saw a picture and started to crave it.  This recipe was so successful, I now can’t wait to make other variations.  While it isn’t traditional paella because it doesn’t use saffron, it is very good!  If you want to make it traditional, just add a saffron thread to the below recipe.  I think the next variation will be a seafood one.  Follow the recipe and look below for the newest addition to NewsforChews–a recipe card so you can save or print my recipes!  I am really excited about this feature, and hope you are too!

2 Shallots, Diced

1/2 Cup Diced Onion

1 Package of Mushrooms, cut into slices

1 Cup Asparagus, cut into 1/2 inch pieces

4 TBSP Butter

1 1/2 Cups uncooked rice

3 Cups Vegetable Stock

1/2 Cup Heavy Cream

EVOO

Salt, Pepper

Parsley for garnish

Vegetable Paella Ingredients

Vegetable Paella Ingredients

Toast rice in 2 TBSP EVOO until golden brown

Toasting the Rice

Toasting the Rice

Add vegetable stock and simmer until rice has absorbed the stock

(If you feel rice still has a bite or crisp to it when the liquid is dissolved, add 1/4 cup water and repeat if necessary until rice is soft)

Cooking the rice

Cooking the rice

While rice is cooking, add 2 TBSP EVOO to sauté pan and cook veggies.  Stir in salt and pepper to taste

Sautéing the veggies

Sautéing the veggies

Take rice off heat if it finishes before veggies are cooked

Cooked Rice

Cooked Rice

Once veggies are cooked, add butter and heavy cream and simmer

Veggies and Cream simmering

Veggies and Cream simmering

Pour veggies, butter, and cream mixture over rice and heat until liquid has reduced

Paella Coming Together

Paella Coming Together

Plate paella and garnish with parsley

Paella Plated and ready to be eaten

Paella Plated and ready to be eaten

 I felt the veggie to rice ratio was heavy on the rice.  Next time I make this recipe, I am either going to double the veggies or half the rice.

Vegetable Paella
Serves 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
330 calories
43 g
48 g
15 g
4 g
10 g
235 g
506 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
235g
Servings
6
Amount Per Serving
Calories 330
Calories from Fat 135
% Daily Value *
Total Fat 15g
24%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 48mg
16%
Sodium 506mg
21%
Total Carbohydrates 43g
14%
Dietary Fiber 1g
3%
Sugars 2g
Protein 4g
Vitamin A
20%
Vitamin C
5%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Shallots, Diced
  2. 1/2 Cup Diced Onion
  3. 1 Package of Mushrooms, cut into slices
  4. 1 Cup Asparagus, cut into 1/2 inch pieces
  5. 4 TBSP Butter
  6. 1 1/2 Cups uncooked rice
  7. 3 Cups Vegetable Stock
  8. 1/2 Cup Heavy Cream
  9. EVOO
  10. Salt, Pepper
  11. Parsley for garnish
Instructions
  1. Toast rice in 2 TBSP EVOO until golden brown
  2. Add vegetable stock and simmer until rice has absorbed the stock
  3. (If you feel rice still has a bite or crisp to it when the liquid is dissolved, add 1/4 cup water and repeat if necessary until rice is soft)
  4. While rice is cooking, add 2 TBSP EVOO to sauté pan and cook veggies. Stir in salt and pepper to taste
  5. Take rice off heat if it finishes before veggies are cooked
  6. Once veggies are cooked, add butter and heavy cream and simmer
  7. Pour veggies, butter, and cream mixture over rice and heat until liquid has reduced
  8. Plate paella and garnish with parsley
Notes
  1. I felt the veggie to rice ratio was heavy on the rice. Next time I make this recipe, I am either going to double the veggies or half the rice. Also, for traditional paella, add a thread of saffron.
beta
calories
330
fat
15g
protein
4g
carbs
43g
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