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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (517g) Recipe makes 6 servings |
||
| Calories 413 | ||
| Calories from Fat 84 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.4g | 14% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 806mg | 33% | |
| Potassium 929mg | 26% | |
| Total Carbohydrate 73.8g | 24% | |
| Dietary Fiber 11.5g | 46% | |
| Sugars 8.9g | ||
| Protein 11.3g | 22% | |
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Vegetarian Paella
By: Studentchef
Jul 3, 2006
IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands.
SERVES 6
Ingredients
- 1 pinch saffron
- 1 medium eggplant, cut into large chunks
- 3 tablespoons authentico olive oil (or your favourite kind)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 yellow pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 teaspoons paprika
- 225 g arborio rice
- 2 1/2 cups vegetable broth
- 1 (19 ounce) can diced tomatoes
- salt and pepper
- 1 cup mushroom, sliced
- 1 cup green beans, cut into segments
- 1 (19 ounce) can chickpeas, rinsed and drained
Directions
1
Pour 3 tablespoons water over saffron in a small bowl and set aside.2
Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.3
Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.4
Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.5
Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.6
Fold in the mushrooms, green beans and chickpeas.7
Cook for another 15 minutes and serve immediately.
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Featured Reviews for This Recipe
From: smellyvegetarian
On Jul 7, 2008
Wow, to say that this makes a lot of food is quite an understatement! Good thing it is yummy, slightly addictive stuff 
. I didn't have a problem with too little broth, though I will say that it took a bit longer than written to get all of the rice cooked. I think the quality of broth is key here--a less flavorful broth would probably yield a blander dish. Based on other reviews I did double the garlic, and I added several healthy shakes of cumin and a shake or two of cayenne. This recipe is forgiving as far as which veggies you use; I added some okra that needed to be used, and I have to say it fit in just fine! DH and I agree that next time we will increase the other veggies and omit the eggplant out of personal taste, not a recipe flaw. Thanks for posting. This was a great way to use the beautiful veggies I bought at the farmer's market this week!
From: j.sugiarto
On Nov 7, 2007
not bad, but.. i don't really like it - a little bit too bland to my taste.
From: PaulaG
On Jul 25, 2006
This is a wonderful vegetarian dish. It is easy to put together and the vegetables were crisp tender in the time specified. It is an attractive dish to serve that is good and good for you. I served it garnished with green onions and Alaskan Sourdough Corn Bread for a healthy and filling meal.
From: Kumquat the Cat's friend
On Aug 30, 2006
This was quite good. It was tasty and had a nice texture to it. I stopped by the farmers' market yesterday to pick up fresh peppers, eggplant, green beans and onion. I omitted the mushrooms entirely as I don't eat them. Was debating using fresh tomatoes instead of canned but ultimately went with canned. I reduced amount of oil to 1 tablespoon. BF in particular liked it, though next time I would add additional garlic and some spices like cumin or turmeric to kick up the heat. I had arborio rice and used it, which did add to the creaminess of the dish, but I think other rices would work perfectly well here too. One minor problem I had was with the amount of broth. I suggest starting with 3 cups and adding more if necessary and when you stir it, make sure you stir the bottom too so it doesn't stick. Thanks Studentchef for this great paella recipe.
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