Recipe courtesy of Curtis Aikens

Easy Mushroom Vegetable Paella

Save Recipe
  • Level: Easy
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

1/2 pound snow peas, cut diagonally

1/2 pound wild mushrooms, sliced

1/2 pound tofu, fried and cut up

1/8 teaspoon ground saffron

3 tablespoons oil

2 cups long grain rice

3/4 cup vegetable stock

Directions

  1. In a large saucepan, saute the snow peas, mushrooms, tofu and saffron in the oil for 5 minutes. Add the rice and stir until it is well coated with the oil. Add the stock, stirring well, cover, and simmer for 15 to 20 minutes, or until the rice is cooked.

Paella

Cuban-style Paella: Paella Cubana

Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette

Indian-Spiced Eggplant