Ingredients Jump to Instructions ↓

  1. Vegetarian Paella

  2. 2 cups vegetable stock

  3. 2 cups finely chopped onion, divided use

  4. 1/2 teaspoon saffron

  5. 1/2 cup tomato sauce

  6. 1 tablespoon extra virgin olive oil

  7. 2 garlic cloves, finely chopped

  8. 1/4 cup finely chopped parsley

  9. 1 tablespoon freshly squeezed lemon juice

  10. 2 teaspoons sodium-reduced soy sauce

  11. 1/4 cup chopped green onion tops

  12. 1 small red or green bell pepper, cut in thin strips

  13. 1 cup uncooked rice

  14. 1/2 cup frozen peas, thawed

  15. 1 1/2 cups freshly cooked artichoke hearts

  16. 1/2 cup (4 ounces) pimientos, undrained

  17. 6 cherry tomatoes, cut into crown shape, for garnish

  18. 6 parsley sprigs, for garnish

  19. 350 degrees. Combine the stock,

  20. 1 cup of the

  21. chopped onion and the saffron and bring to a boil. Reduce the heat

  22. and simmer for 10 minutes. Add the tomato sauce and continue to

  23. simmer for 10 more minutes, set aside. Heat the olive oil in a

  24. large skillet or paella pan. Add the garlic and cook until it

  25. sizzles. Add the parsley, lemon juice, soy sauce and the remaining

  26. cup of chopped onion. Cook, stirring constantly until the onion is

  27. clear. Add chopped green onion tops and pepper strips. Continue to

  28. cook until the pepper is just crisp-tender. Add the rice and mix

  29. well. Continue to cook until the rice is well-coated. Add the hot

  30. stock to the rice mixture and mix well. Cover and bake in the

  31. preheated oven for 45 minutes or until the liquid is absorbed. When

  32. the rice has cooked, remove from the oven and add the thawed peas,

  33. artichoke hearts and undrained pimientos and mix well. To serve,

  34. place 1 cup of the rice mixture on a large plate or in a pasta

  35. bowl. Garnish with cherry tomato crowns and a large sprig of parsley.

  36. Makes 6 servings.


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