Pan-Tossed Spring Paella

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 263
  • Fat 3g
  • Saturated Fat .3g
  • Cholesterol 0mg
  • Sodium 154mg
  • Carbohydrate 55g
  • Fiber 5g
  • Sugars 2g
  • Protein 8g