Vegetarian Paella

Vegetarian Paella

Check it out, I actually have some real food to share with you this week. Yes, yes, contrary to what you might think based on this blog, I do eat real food occasionally (don’t worry, we’ll be back with more cookies shortly).

I’ll be honest here – I’m pretty lazy during the week and am most likely to just throw together a wrap or a salad for dinner. As for lunch? If I don’t have something already prepared, I’ll just grab something from the local deli. For that reason, and I’ve mentioned this before, I’m a big fan of cooking a huge pot of something and freezing individual portions to take for lunch during the week.

I have a few favourite recipes that I make often, like this vegetarian chili and this mexican vegetable stew (omg, so good), and this is another one of them. A brightly coloured vegetarian paella – a delicious and filling blend of rice, vegetables, and legumes.

Vegetarian Paella

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, diced
  • 2 cups green beans, trimmed and cut into 1-inch pieces
  • 28-ounce can diced tomatoes
  • 2 garlic cloves, finely chopped
  • 4 cups vegetable stock or water
  • 1-1/2 cups short-grain rice (such as Valencia or Arborio)
  • 1/4 teaspoon ground fennel
  • pinch of saffron threads or 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 to 1-1/2 cups cannellini beans (canned or cooked from dry), rinsed and drained
  • 1 cup frozen peas
  1. Instructions
  2. Preheat oven to 375°F.
  3. In a large oven-proof pan (I use a dutch-oven), heat the oil over medium heat. Add the onion, bell pepper, and green beans, and cook, stirring occasionally, until softened – about 5 minutes.
  4. Add the tomatoes, garlic, and vegetable stock. Raise the heat and bring to a boil. Add the rice, fennel, saffron (or turmeric), salt, and pepper flakes. Stir well, cover and place in the oven. Cook for about 30-40 minutes, until the rice is tender.
  5. Remove from the oven and stir in the beans and peas. Cover again and let rest for about 10 minutes to heat through before serving.