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Recipe courtesy of Curtis Aikens

Easy Mushroom Vegetable Paella

  • Level: Easy
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    344
    Total Fat
    9
    Saturated Fat
    1
    Carbohydrates
    55
    Dietary Fiber
    4
    Sugar
    2
    Protein
    9
    Cholesterol
    0
    Sodium
    17
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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.

Categories:

Fried Rice Beans and Legumes Pea Recipes Rice Recipes Grain Recipes Mushroom Gluten Free Low Sodium Vegan

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1 Review
Add Your Review

Emily H.

I attempted this recipe but slightly altered the vegetables (we added mushrooms, frozen peas, diced onion, and a little garlic, as well as a handful of shirmp) and used store-bought yellow Goya rice. All the liquid was absorbed within 5 minutes, leaving the rice to scorch, but it was still mostly undercooked. We added the remainder of the can of stock and it was only slightly better. I would definitely advise at least doubling the amount of liquid added in the beginning.

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