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Vegetarian Paella

This hearty paella is made with brown rice and loaded with vegetables and Mediterranean flavor.

Vegetarian Paella

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By: Team Beachbody
Servings
3 servings
Prep Time
15 minutes
Cook Time
1 hr. 7 min.

Ingredients :

  • 1 cup dry brown rice
  • 2 cups low-sodium vegetable broth
  • 1 pinch saffron
  • 1 Tbsp. olive oil
  • 4 medium shallots, chopped
  • 2 cloves garlic, finely chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 cup small whole mushrooms
  • ½ cup cubed eggplant
  • 10 medium black olives
  • 10 medium green olives
  • ¼ tsp. sea salt
  • Ground black pepper (to taste; optional)
  • ½ tsp. ground cumin
  • 1 lb. medium tomatoes, chopped
  • ½ cup fresh or frozen green peas

Instructions

Preparation:

  1. Heat rice, broth, and saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 45 to 50 minutes. Keep covered the entire time or rice will not cook evenly.

  2. While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell peppers, mushrooms, and eggplant; cook, stirring frequently, for 5 to 6 minutes or until bell peppers are tender.

  3. Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.

  4. Preheat oven to 400° F.

  5. Add rice, tomatoes, and peas to bell pepper mixture; mix well.

  6. Bake for 10 minutes or until heated through.

Recipe Notes

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