Pan-Tossed Spring Paella

  • Yield 6 servings

Rice and veggies star in this meatless paella.


1 tablespoon extra-virgin olive oil
1/2 red onion, chopped
1/2 cup celery, chopped
1 teaspoon oregano
1 1/2 cups raw basmati rice
1/4 teaspoon saffron (or) 1 teaspoon turmeric powder
3 cups water or vegetable broth
1/2 cup roasted, jarred red pepper, chopped
1/2 cup frozen corn
1/2 cup frozen artichoke hearts
1/2 cup frozen endamame (soy beans)
1 cup chopped frozen spinach, defrosted
1/4 cup frozen peas


  1. Preheat oven to 400 degrees.
  2. Heat oil in a large ovenproof, non-stick pan over medium heat; saute onion, celery and oregano for 4 minutes until vegetables are tender. Add rice and saffron, continue to saute for 3 minutes until rice iscoated. Add water or vegetable broth and all remaining ingredients except peas. Cover tightly and bake for 12-15 minutes until cooked through. Add peas. 



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