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 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
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.
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.
Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.
Preheat oven to 400° F.
Add rice, tomatoes, and peas to bell pepper mixture; mix well.
Bake for 10 minutes, or until heated through.
Recipe NotesThe Nutrition Facts box below provides estimated nutritional information for this recipe.
Body Beast Portions
Portion Fix Containers
Not familiar with Portion Fix? Find out how Portion Fix can make losing weight simple.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.