Vegetarian Paella Recipe | BODi

The first time you make a dish with saffron, you’ll understand why that teeny jar has so little spice contained within.

Just a few crimson tendrils are enough to thoroughly spice an entire paella.

This hearty vegetarian paella made with brown rice is loaded with vegetables and perfectly spiced with a pinch of saffron, and a touch fragrant garlic and cumin.

Mediterranean veggies like whole mushrooms, tender eggplant, and two types of olives round out this flavorful dish.

This dish works nicely as a side or pair with a light protein like this Sheet Pan Roasted Garlic Shrimp or our Potato Crusted Salmon Fillets.

Vegetarian Paella

This hearty Vegetarian Paella features an authentic spice blend, fresh eggplant, and Spanish olives.

• 1
  cup
  dry brown rice
• 2
  cups
  low-sodium vegetable broth
• 1
  pinch
  saffron
• 1
  Tbsp.
  olive oil
• 4
  medium shallots, chopped
• 2
  cloves
  garlic, finely chopped
• 1
  medium red bell pepper. chopped
• 1
  medium green bell pepper, chopped
• 1
  cup
  small whole mushrooms
• ½
  cup
  cubed eggplant
• 10
  medium black olives
• 10
  medium green olives
• ¼
  tsp.
  sea salt
  (or Himalayan salt)
• Ground black pepper
  (to taste; optional)
• ½
  tsp.
  ground cumin
• 1
  lb.
  medium tomatoes, chopped
• ½
  cup
  fresh or frozen green peas

1. Heat rice, broth, and saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 45 to 50 minutes. Keep covered the entire time or rice will not cook evenly. 

2. While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell peppers, mushrooms, and eggplant; cook, stirring frequently, for 5 to 6 minutes, or until bell peppers are tender.

3. Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.

5. Add rice, tomatoes, and peas to bell pepper mixture; mix well.

6. Bake for 10 minutes, or until heated through. 

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Vegetarian Paella

Amount Per Serving (1 Serving)

Calories 391
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 520mg23%

Carbohydrates 69g23%

Fiber 9g38%

Sugar 11g12%

Protein 10g20%

* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents1 Green3 Yellow½ Orange1 tsp.

2B Mindset Plate It!A great FFC and veggie as part of lunch.

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