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.
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
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.
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.
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.
Serving size: about 2 1/2 cups
|Calories 513||Calories from Fat 225|
|% Daily Value|
|Total Fat 25g|
|Saturated Fat 7g||29%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 48g||37%|
|Dietary Fiber 11g||45%|
|Vitamin A 24%||Vitamin C 86%|
|Calcium 29%||Iron 24%|
|Vitamin K 101mcg||Potassium 1318mg|