Description
A colorful and flavorful plant-based version of the classic Spanish paella, featuring Arborio rice and mixed mushrooms.
Ingredients
Scale
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup mixed mushrooms (shiitake, cremini, and oyster)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tsp saffron threads
- 1 cup peas
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion. Sauté for about 2 to 3 minutes until the onion becomes translucent.
- Next, add the minced garlic and chopped red bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally.
- Incorporate the mixed mushrooms into the pan and cook for another 5 to 7 minutes, until the mushrooms are tender. Stir well to mix all the ingredients.
- Add the Arborio rice and saffron threads to the skillet. Stir everything to coat the rice evenly. Cook for 1 to 2 minutes to toast the rice slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low. Cover the skillet and let it simmer for about 20 minutes.
- After 20 minutes, check the rice. If it’s cooked through but still a bit firm, add the peas and cook for another 5 minutes.
- Once everything is cooked, season with salt and pepper to taste. Stir gently to combine all the flavors.
- Garnish your vegan paella with a sprinkle of chopped parsley. Serve warm and enjoy!
Notes
Serve with lemon wedges for added zest and pair with a light salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg