Vegetarian Paella

This is an easy dish to make and the results are splendid.

Author:Inspired by Vegetarian Times, 2000.02
Yield:6 servings
Prep time: 00:15
Cook time: 00:25
Category:Main Courses


1 1/2 tbsp. olive oil
1 medium onion, chopped
2 - 3 cloves garlic, minced
red bell pepper, cut into 2" long strips
green bell pepper, cut into 2" long strips
14 1/2 oz. diced tomatoes
15 oz. vegetable broth
2 cups quick-cooking brown rice
1 tsp. saffron threads, dissolved in small amount of hot water
1/2 tsp. dried thyme
14 oz. artichoke hearts, drained and coarsely chopped
1 1/2 cups frozen peas, thawed
1/4 cups fresh parsley, chopped
1 tsp. salt


  1. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
  2. Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes.
  3. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
  4. Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.
  5. Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.


Nutrition Facts

6 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 611mg25%
Total Carbohydrate 67g22%
Dietary Fiber 6g24%
Total Sugars
Includes Added Sugars
Protein 10g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.