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Vegetarian Paella-10 servings Recipes from

½ C chickpeas ½ C dark red beans ½ C black beans 2 C vegetable stock ¼ C Extra Virgin Olive Oil 5 garlic cloves pressed 1 bunch scallions chopped 1 large red pepper chopped 1 C short grain rice 2 Roma tomatoes diced 3-4 C rinsed baby spinach leaves 2 tsp parsley flakes 2 tsp hungarian paprika 1 ½ tsp cumin Pink Salt Cracked Peppercorn

Gluten Free

Per 1.5 Cup Serving: Calories 257, Protein 9.5g, Carbs 40g, Fat 7g, Sat Fat 1g, Fiber 7g, Cholesterol 0mg, Phytosterols 5mg, Sodium 988mg Beneficial Nutrients: Vit A 2691 IU, B3 .78mg, B5 .39mg, B6 .16mg, B12 53mcg, Vit C 40mg, Vitamin K 60mcg, Calcium 68mg, Magnesium 28mg, Iron 2.5mg, Potassium 271mg Substitute swiss chard for the spinach if desired.

Soak the beans separately in water 8 hours or overnight. Drain and rinse the beans. The beans will retain their individual colors if cooked separately however they can be cooked together. Bring the beans to a boil in 2 quarts of clean water. Reduce heat to a medium, low boil, cooking just until tender (60-90 minutes). Drain the beans. Preheat the over to 450°. Heat the oil in a paella pan or stock pot over medium heat. Add the pressed garlic, scallions and pepper and sauté until the pepper is slightly soft. Add the tomato and parsley, cooking 1 to 2 minutes longer. Then stir in the spinach, paprika and cumin. Stir in the rice and mix with the pot mixture. Pour in the vegetable stock and bring to a boil. Continue to boil for about 5 minutes, stirring occasionally. Add the beans, salt and pepper to taste. Cook another minute or so. Place the paella pan in the over or transfer the mixture to a 9 x 13 glass baking dish. Cook uncovered about 30 minutes or until the liquid has been absorbed. Remove from the oven and let rest for 5 minutes. Serve with chopped scallions if desired. The recipe could be topped with shredded cheese if desired however the nutrient content above does not reflect the addition of cheese.


Vegetarian Paella.doc

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