Vegetable Paella
Recipe: #2312
November 10, 2011
Categories: Casseroles, Eggplant, Onions, Peppers Oven Bake, Heart Healthy, Vegetarian, Vegetarian Dinner, more
"I found this recipe in a murder mystery book but I can't remember which one. Excellent recipe, very heart smart and healthy."
Ingredients
Nutritional
- Serving Size: 1 (579.2 g)
- Calories 366.9
- Total Fat - 17.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 2.3 mg
- Sodium - 1090 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 4.9 g
- Sugars - 8.1 g
- Protein - 10.6 g
- Calcium - 67.7 mg
- Iron - 3.1 mg
- Vitamin C - 51.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 400f
Step 2
In a large saucepan heat 1 tablespoon oil, add onions,cook until translucent
Step 3
Add vegetable stock, rice and saffron. Bring to a boil, reduce heat,cover and simmer for 30 minutes or until the rice is tender. Remove from heat.
Step 4
While the rice is cooking add the remaing 3 tablespoons of oil to a large saucepan saute the garlic, red and green peppers, eggplant, zucchini, olives salt and pepper for 5 minutes.
Step 5
Gently stir in the tomatoes and rice mixture
Step 6
Transfer the Paella to an oven proof dish cover and bake in 400f oven for 15 minutes
Tips
No special items needed.