Vegetable Paella Recipe




Vegetable Paella Ingredients

3 cup short grain white rice - uncooked
6 cup vegetable stock or water
3 tbsp olive oil
2 cup peas
1 large red onion, diced
3 celery ribs - cut into 1/2 pieces
1 cup green olives, drained
3 1/2 oz capers with liquid
1/2 cup pimintos, diced
1 lb tempeh, cut into 1 cubes
1 tsp powdered saffron
1/4 cup dried tarragon
1 tbsp black pepper
3/4 cup minced parsley

A Recipe for
Vegetable Paella

 

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Vegetable Paella

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Vegetable Paella Directions

Preheat oven to 250 F.

Place rice in bottom of a large roasting pan or casserole dish, and
pour stock over it.

Cover, place in oven and cook for one hour. Uncover and stir.

Cook, covered, for 30 minutes and check rice for doneness. Add more
stock if necessary.

Cook another 30 minutes, if necessary, until rice is done and liquid
is absorbed.

Sprinkle with parsley and serve hot.

Per serving: 627 cal, 25 g prot, 400 mg sod, 101 g carb, 16 g fat, 0
mg chol, 111 mg calcium

Hint: For a stronger flavor, substitute white wine for half of stock.

From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias

Serves: 10

 

 

 

 

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Vegetable Paella Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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