This recipe is 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.
"No one is born a great cook, one learns by doing." -Julia Child
When I go to Spain I love to eat paella and when I come home I love to cook it. The challenge is that it doesn't keep very well: cold paella always ends up being gummy. Thinking about this (and it was very hot outside when I was), I realized that a chilled paella salad in the summer made sense.
Not only is brown rice better for you than white rice, but it also holds up quite well in salads. I use long grain brown rice because it is easy to find, but short grain works well too and has a little creamier texture.
Ideally, this recipe would use fava beans but large white beans (I used white kidney beans, also known as cannellini beans) of any kind will do.
Servings: 4 | Serving size: about 2 1/2 cups salad
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers and will keep well for 3-4 days. Note that cooking time does not include chilling time.
|1 large||red bell pepper|
|1 15 ounce can||white beans (drained and rinsed)|
|1 cup||frozen peas|
|6 cups||water (divided)|
|1/2 tsp||salt (divided)|
|3/4 cup||brown rice|
|1 tsp||olive oil|
|1 large||red onion (sliced)|
|16 ounces||shrimp (peeled and deveined)|
|2 Tbsp||extra virgin olive oil|
|fresh ground black pepper (to taste)|
Preheat the oven to broil.
Place the red pepper on a sheet of aluminum foil and roast for about 20 minutes, turning until blackened.
Remove and place in a brown paper bag.
When cool, peel and seed the pepper. Cut into 1/2 inch dice.
Place the pepper in a large mixing bowl and add the white beans and peas.
Toss well and chill.
Place 5 cups water in a large sauce pan over high heat.
Add the saffron and 1/4 teaspoon salt.
When the water boils, add the brown rice and reduce the heat until the rice is simmering.
Cook for about 45 minutes until the water is almost evaporated. Cover and let stand 10 minutes.
Add the cooked rice to the mixing bowl with the peppers, peas, and beans, and return the bowl to the refrigerator.
While the rice is cooking, place 1 teaspoon olive oil in a large skillet over medium high heat.
When the oil is hot, add the paprika and cook for about 30 seconds.
Add the onion and cook, tossing frequently, until it is slightly wilted.
Add the onion to the mixing bowl with the rice, peppers, peas, and beans, and return the bowl to the refrigerator.
While the rice is cooking, place one cup of water in a small sauce pan fitted with a steamer basket.
Place the pan over high heat, and when the water boils, add the shrimp and steam for about 5 minutes.
Remove the pan from the heat when the shrimp are just done and let the shrimp cool. Cut then lengthwise and then into 1/2 inch pieces and add to the bowl with the other ingredients.
Whisk together the extra virgin olive oil, lemon juice, 1/4 teaspoon salt, and pepper.
Add to the bowl with the salad and toss well.
Chill well before serving.
Serving size: about 2 1/2 cups salad
|Calories 496||Calories from Fat 104|
|% Daily Value|
|Total Fat 11g||19%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 63g||22%|
|Dietary Fiber 10g||35%|
|Vitamin A 62%||Vitamin C 217%|
|Calcium 16%||Iron 38%|
|Vitamin K 21 mcg||Potassium 1045 mg|
|Magnesium 163 mg|