• Prep Time
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  • Cook Time
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  • The base number of servings for this recipe is 6
    OK

    Vegetable Paella

    Vegetables rich in flavor (and vitamins!) replace seafood in a meatless spin on this Spanish classic.


    Ingredients
    1
    large leek (white and light green parts only, sliced)
    1
    pound
    butternut squash, cut into 1-inch pieces
    4
    tablespoons
    Olive Oil
    1
    medium onion, diced
    1/4
    teaspoon
    cayenne pepper
    2
    cloves
    garlic, minced
    2
    cups
    basmati rice
    2 1/2
    cups
    fat-free, reduced-sodium chicken broth
    1
    cup
    white wine
    1
    cup
    frozen peas, thawed
    1
    large red bell pepper, diced
    4
    large plum tomatoes, chopped
    6
    ounces
    artichoke hearts
    1/2
    pound
    swiss chard, chopped
    Directions
    Preheat the oven to 425°F. Place leek and squash on a baking sheet, brush with 1 tablespoonof the oil and put in oven. Roast for 15 to 20 minutes, then remove and reduce oven to 350°F.
    In a large paella pan, heat remaining 3 tablespoonoil. Add onion and cook over medium heat until softened. Stir in cayenne and garlic. Add rice and cook, stirring, for 2 to 3 minutes. Stir in broth, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts, and Swiss chard. Simmer 5 minutes.
    Place paella pan in oven and bake for 30 minutes, until rice is tender and broth is absorbed.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Vegetarian

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