Delicious Vegetable Paella
1/4 cup of olive oil
1 small onion, chopped finely
2 pressed garlic cloves
2 sliced tomatoes
3/4 cups of rice (basmati or any long grained)
a pinch of saffron
1 red and 1 yellow bell pepper cut into pieces
2 handfuls of thawed, frozen peas (not canned)
2 handfuls of cut, cooked, green beans (not canned)
1/2 cup of cut broccoli
3/4 cup of vegetable stock or soup (I used Pacific Foods Vegetable broth)
salt, chopped parsley, a bit of lemon juice
a dash of sweet paprika
Fry the onion and garlic in a big, deep skillet with the olive oil. When it starts to wilt and turn yellow, add the cut vegetables and cook for about 10 minutes on medium heat. Add the rice, salt to taste (remember stock or broth has salt!) and a bit of saffron. Mix well and add the broth. Cook on low to medium heat stirring occasionally for about 20 minutes or until rice is cooked according to preferred consistency. Do not overcook or it turns mushy and lumpy. Add a bit of water if it gets too dry. Remove from fire and before serving add some fresh, chopped parsley and a dash of lemon juice (about a tablespoon).
Serve with a big bowl of salad with Italian dressing.
SO HOW'D IT GO?
I also had to substitute tumeric, and I left out most of the olive oil, and it was still quite pleasant. Wish I had added veggie sausage though...
I want to add only a few elements which worked to make this dish spectacular.
They are
1) celery
I put a bunch of extra garlic and celery and olive oil into the food processor. Turned it into a bunch of green stuff that looked like oscar the grouch's vomit.
2) smoked paprika.
Smoked paprika and tumeric are best friends.
3) one Jalapeno for bite
and finally 4) one whole lime.
5) a giant portabello mushroom
Can't stress how important this part is. This will add a lovley savory taste that will earthen up what is otherwise a pretty tangy number.
Also use less water when making the rice. add it a little dry if you make it separatley at all.
And Finally serve this old beeotch cold after the rice has had time to absorb the flavor. Hope that was helpful. Peace and love and dont eat things that when they die it hurts them.
Great recipe to use up any vegetables you have lying around.
This was easy and very nice. It was good on the first day and even better as leftovers, when the flavor seemed to have set in a lot more. Will definitely make again!
This was a great recipe, and not complicated in the least. I didn't use saffron, but it was still delicious. I definitely ended up using more stock than it called for, but I think I was making a larger batch also. I also added mushrooms and beans. I've had veggie paella with artichoke in the past, and that was amazing, but I couldn't find any for mine.
Like the instructions say, be careful not to overcook, I think it's really easy to do.
Thanks for the recipe!
Great dish! I added corn and mushrooms as well.
This was a great recipe!! We used the Goya seasoning packets that contain saffron and other spices, which made the whole process a bit easier. Just a tip for those of you who find saffron hard to come by! We also added a bit of corn and green beans, and everyone who tasted it thought it was fantastic! Great recipe :)
This was quite good, though I found that 3/4 of a cup of vegetable stock was not nearly enough. Also, I used fresh green beans and fresh English peas, both blanched for 3 minutes prior to adding. I used zucchini instead of broccoli and threw in some red pepper flakes for additional spice. :)
Delicious indeed! Kind of creamy and packed full of veg.. I used kale and homemade 'chicken' seitan in mine, substituting turmeric for the saffron :)
oh I also forgot to say...I added some portabela mushrooms~ that added a good taste
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