Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small." -Neil Armstrong

The refrigerator light goes on...

Paellas are some of my favorite recipes and this vegetarian version is no exception. It is very much like a Valencian paella with the beans and the paprika along with the saffron but doesn't have the traditional seafood. That's OK. The peppers and artichoke hearts more than make up for that.  



Vegetarian Paella

Servings: 2 | Serving size: about 2 1/2 cups

Cooking time: 45 minutes

This recipe can easily be multiplied but you will need a large pan. I love paella for leftovers both cold and hot.

Vegetarian Paella recipe from Dr. Gourmet


  • 1 medium red bell pepper
  • 2 tsp olive oil
  • 2 cloves garlic (minced)
  • 1 large onion (diced)
  • 8 ounces crimini mushrooms (sliced)
  • 1/2 cup calasparra rice
  • 2 cups no salt added vegetable stock
  • 1 cup water
  • 1/4 tsp saffron threads
  • 1 tsp paprika
  • 1/3 tsp salt
  • 4 ounces artichoke hearts
  • 2 ounces green beans

Set the stove to broil and place the red bell pepper in the oven directly on the top rack.

Turn the bell pepper a quarter turn about every 5-7 minutes until the pepper is blackened on all sides, about 20 minutes.

Place the blackened pepper in a lunch-sized paper bag and fold the top over. Set aside.

Place a large skillet over medium-high heat and add the garlic and onion.

Sauté, stirring frequently, for 3-4 minutes.

Add the mushrooms and cook for another 4 minutes.

Add the rice, water, saffron, paprika, salt.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 513 Calories from Fat 225
% Daily Value
Total Fat 25g
    Saturated Fat 7g 29%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 9mg 3%
Sodium 435mg 19%
Total Carbohydrates 48g 37%
    Dietary Fiber 11g 45%
    Sugars 10g
Protein 26g
Vitamin A 24% Vitamin C 86%
Calcium 29% Iron 24%
Vitamin K 101mcg Potassium 1318mg
Magnesium 191mg