nutritional information

Per Serving:

  • Calories: 372
  • Protein: 10 g
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 67 g
  • Cholesterol: < 1 mg
  • Sodium: 611 mg
  • Fiber: 6 g

Vegetarian Paella

Vegetarian Paella

6 servings

Don't be intimidated by the number of ingredients in the paella (pi-AY-ya). This is an easy dish to make, and the results are splendid. If saffron isn't available, substitute 1 teaspoon turmeric (but don't dissolve in water).
  • 1 ½ Tbs. olive oil
  • 1 medium onion, chopped
  • 2 to 3 medium cloves garlic, minced
  • 1 medium red bell pepper, cut into 2-inch-long strips
  • 1 medium green bell pepper, cut into 2-inch-long strips
  • 14.5-oz. can diced tomatoes
  • 15-oz. can vegetable broth
  • 2 cups uncooked quick-cooking brown rice
  • 1 tsp. saffron threads, dissolved in small amount of hot water
  • ½ tsp. dried thyme
  • 14-oz. can artichoke hearts, drained and coarsely chopped
  • 1 ½ cups frozen peas, thawed
  • ¼ cup chopped fresh parsley
  • 1 tsp. salt

Meal plan: To complete this one-dish meal, add a salad of mixed greens tossed with seedless orange sections and toasted sliced almonds, dressed in a low-fat vinaigrette. End with any fresh fruit left from the week.

  1. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
  2. Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
  3. Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.
  4. Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.
February 2000

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Really enjoyed this recipe. I added zucchini and chickpeas to the mix, and ended up substituting a mix of paprika and other spices I had on hand for the saffron. Also, I used regular brown rice in place of quick cooking, and mixed the rice with the veggies together after the rice was partially cooked. To top it off, consider adding some vegetarian chorizo sausage! The dish with the added ingredients yielded closer to 8 servings.

Marti - 2014-06-11 16:12:39


Tamar - 2014-04-01 16:46:56

Hi this recipe looks lovely,and the side salad great. But can i just politely mention that your suggestion of fruit at the end of the meal is a gastrointestinal nightmare. Fruit although the healthiest food for humans, should always be eaten on an empty stomach. Therefore i would suggest eating your fruit as a starter then waiting 20 mins for the main course. Bon apetit!

Dawn - 2014-03-11 12:10:02

Sooooo good!

00MARY KRONHOLM - 2014-02-26 23:01:34

This is absolutely the best ever vegetarian paella...sudden onset of allergy to crustaceans has made this a regular in my culinary repertoire !

Longtime subscriber - 2014-02-26 22:52:43