Mediterranean Paella (Vegetarian)

Submitted by Annisette

"Makes a colorful and tasty side dish or light main dish. It has passed the "husband test" and has also been popular at potlucks. This came from a cooking show I used to watch back in the early 1990's."

 

• Ready In: 42mins
• Ingredients: 11
• Serves: 4

ingredients

• 29.58 ml hot water
• 3-4 Spanish saffron threads
• 473.18 ml rice (uncooked)
• 59.14 ml extra virgin olive oil
• 946.36 ml vegetable broth
• 236.59 ml green beans
• 236.59 ml black olives (whole)
• 1 red bell pepper, chopped
• 2.46-4.92 ml white pepper
• 2.46-4.92 ml cayenne pepper
• 236.59 ml roma tomato, chopped

directions

1. Place saffron threads in 2 tablespoons of hot water. Stir around and then set it aside.
2. In a large pan or dutch oven, sauté the uncooked rice in the olive oil for about 2 minutes, stirring constantly.
3. Add vegetable broth, green beans, black olives, bell pepper, saffron mixture, white pepper, cayenne, and tomato.
4. Cook, covered, for 30 minutes, or until the water is evaporated, stirring occasionally to keep it from sticking to the bottom of the pot.

Reviews

[Missy Wombat]

This is great. The kids [3 and 6] also ate it without too much fuss. Nice healthy meal.

 

[PaulaG]

This has a simple list of ingredients for a delicious vegetarian dish. I used fresh from the garden green beans and tomatoes. I do think it needs the full compliment of both white and cayenne pepper. It could be a little more flavorful with the addition of garlic (I put garlic in almost everything) as well as touch of oregano. Timing was perfect.