Vegetable Paella on the Grill
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 783
- Total Fat
- 28
- Saturated Fat
- 3
- Carbohydrates
- 106
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 16
- Cholesterol
- 148
- Sodium
- 1466
- Total: 40 min
- Active: 20 min
Ingredients
6 tablespoons oil (I'm using olive)
2 cups sliced mushrooms (I'm using cremini)
4 cloves garlic, sliced
2 bell peppers, sliced (I'm using red bell peppers)
1 onion, sliced (I'm using red)
Salt
2 cups fresh greens (I'm using kale)
Half 6-ounce can tomato paste (about 5 tablespoons)
1 pound short-grain rice (about 2 1/3 cups)
1 cup wine (I'm using white)
4 cups liquid (I'm using vegetable stock)
4 fried eggs, for serving
Chopped fresh cilantro, for topping, optional
Directions
- Heat a large saute or paella pan over medium heat or place on a grill over medium heat. Add the oil and when hot. Add the mushrooms and crisp for about 3 minutes. Add the garlic, peppers, onions and a large pinch of salt and cook until beginning to soften, about 3 minutes. Add the kale and cook for 1 minute. Stir in the tomato paste and cook for an additional minute. Add the rice and cook until toasted, a few minutes. Add the wine and cook until reduced by half, then add the stock and cook, stirring, until it comes to a simmer. Cook, undisturbed, until the liquid has been absorbed, the rice is cooked and a crust forms on the bottom of the pan, about 20 minutes.
- Garnish the paella with the fried eggs and cilantro if you have it.
Cook’s Note
For more ingredient substitution ideas, see the article below.