Vegetarian Paella
Recipe: #4772
February 29, 2012
Categories: Fresh Tomatoes, Side Dishes, Rice, Brown Rice, Vegetables, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Summer, Sunday Dinner, Oven Bake, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
"This is alovely mixture of vegetables. Exotic eggplant mixed with peppers nd garlic - great combination. I like to cook my rice in vegetable broth - it adds flavour. If you can find the small Japanese eggplants they are great. You may substitute tumeric for the expensive saffron but it is not the same. The original recipe is from a murder mystery book (I can't remember the title) with some tweaking by me. Instant brown rice works and it is a short cut to cooking it for 30 minutes"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (261 g)
- Calories 390.6
- Total Fat - 18.7 g
- Saturated Fat - 5.4 g
- Cholesterol - 128.9 mg
- Sodium - 903.2 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 4.5 g
- Sugars - 2.3 g
- Protein - 36.4 g
- Calcium - 81.8 mg
- Iron - 2.9 mg
- Vitamin C - 26.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Saute the onions over medium heat in the oil until they are translucent about 5 minutes
Step 2
Add the garlic, peppers, eggplant, zucchini, saffron, salt and pepper saute for about 5 minutes
Step 3
Gently add the tomatoes and olives, stir together
Step 4
Transfer to a lightly oiled oven proof dish, cover and bake in a 350f oven for about 20 minutes or until heated through
Tips & Variations
No special items needed.
1 Reviews
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