Vegetable Paella
Created by Bergy on November 10, 2011
- Servings: 5
- Prep Time: 20m
- Cook Time: 1h
- Recipe #2312
Ingredients
- 4 tablespoons oil (olive oil, divided)
- 1 large onion, chopped (sweet onion)
- 1 teaspoon saffron
- 2 cups uncooked rice (long grain brown rice)
- 4 cups vegetable stock
- 8 large garlic cloves, finely minced
- 1 medium pepper (red sweet bell pepper, chopped)
- 1 medium pepper (sweet green bell pepper, chopped)
- 1 small eggplant (cubed 3/4 inch cubes)
- 1 medium eggplant (cubed 3/4 inch cubes)
- 1 zuchinni (unpeeled, cubed in 3/4 inch cubes)
- 1/2 cup olives (black olives, sliced)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pound tomatoes (coarsely chopped, fresh tomatoes)
How to Make
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Step 1: Preheat the oven to 400f
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Step 2: In a large saucepan heat 1 tablespoon oil, add onions,cook until translucent
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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.
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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.
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Step 5: Gently stir in the tomatoes and rice mixture
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Step 6: Transfer the Paella to an oven proof dish cover and bake in 400f oven for 15 minutes
Nutritional Facts
- 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