Paella is one of those dishes that sounds much harder to make than it really is and you can fill it with anything your heart desires! I am going to fill it with vegetables for this recipe, hence Veggie Paella.
Veggie Paella is one of my favorite vegetarian dishes. It brings all the aromatic flavors, a melody of rice, and the same comfort of traditional paella filled with deliciousness. The veggies load you up with nutrients while the flavorful rice sticks to the ribs leaving you super satisfied.
You can use any vegetables you want. It is winter here in the Midwest so my choices were limited. I went into the supermarket and started looking for bright veggies that would pop against the Spanish rice.
- 1/4 cup butter
- 2/3 cup arborio rice
- 2/3 cup basmati rice
- 2/3 cup jasmine rice
- 3 cups vegetble stock
- 2 cans (14.5) ounces diced tomato
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 teaspoon Spanish aprika
- 1 yellow onion diced
- 2 -3 cloves garlic minced
- 1 cup carrots sliced diagonally
- 1 cup broccoli flowerettes
- 1 red pepper cut into chunks
- 10 aspargus spears sliced in thirds
- Melt the butter in a large skillet over medium heat. Add the rice and stir to coat. Cook for 5-6 minutes, stirring occasionally to keep from burning, or until some of the rice begins to brown. Not all the rice will brown and that is okay.
- Slowly add the vegetable stock. Stir in the tomatoes, parsley, oregano, paprika, onion, and garlic.
- Add the carrots, broccoli, red pepper, and asparagus on top. The veggies will steam while the rice cooks. Cover the skillet with a tight-fitting lid. Reduce heat to medium-low and cook undisturbed for 20 minutes.
- Fluff the rice and veggies together before serving.