• Prep Time
    375 Mins
  • Cook Time
    0 Mins
  • Total Time
    375 Mins
  • The base number of servings for this recipe is 8
    OK

    Slow Cooker Mushroom Paella

    Swapping out traditional seafood and sausage with meaty mushrooms, gives this easy slow cooker paella rich flavor without the calories. And to make it a vegetarian dish simply swap out the chicken broth with vegetable broth. 


    Ingredients
    2
    tablespoons
    Olive Oil
    2
    cups
    short-grain paella rice (substitute Arborio rice)
    1
    tablespoon
    sweet smoked Spanish paprika
    1 1/2
    pounds
    baby bella (also called cremini) mushrooms, sliced
    2
    cups
    low-sodium chicken broth
    1/2
    cup
    dry white wine
    1
    medium yellow onion, finely diced
    1
    tablespoon
    kosher salt
    1
    pinch
    saffron threads (optional, but adds lovely color and flavor)
    2
    cups
    baby spinach
    Directions
    Heat the oil in a medium skillet set over medium heat. Add the rice and paprika, and stir to coat. Cook just to toast the rice, about 3 minutes.
    Remove from heat and transfer rice to the slow cooker. Add the mushrooms, broth, white wine, onion, salt and saffron. Stir once, cover, and cook on high for 2 hours.
    Stir in the spinach and let sit 5 minutes. Season to taste and serve immediately.

    The base number of servings for this recipe is 8
    OK

    Categories 

    HealthyVegetarian

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