Spanish Vegetable and Herb Paella

25 90 237
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 10 min 6
Spanish Vegetable and Herb Paella
Health Highlights

Ingredients


1/2 tsp Black pepper
500 gm Brown rice, short-grain, dry
1/2 medium Carrots (or 1 small carrot, grated)
1/4 cup Cashew nuts, roasted
2 can(s) (13oz) Diced tomatoes, canned
1 tbsp Extra virgin olive oil
5 clove(s) Garlic (Peeled and finely chopped)
1 medium pepper(s) Green bell pepper (Deseed and chop into bite-sized pieces)
100 gm Green/yellow string beans, raw
1 1/2 tbsp Honey
3 tsp Italian herb seasoning, McCormick
5 olive(s) Kalamata olives
4 medium Lemon (Cut into quartered lemon wedges)
whole lemon(s) Lemon juice
1/2 tsp Paprika, smoked
1 bunch Parsley, fresh (You can also use chives, coriander and mint)
1 medium pepper(s) Red bell pepper (Deseed and chop into bite-sized pieces)
2 medium Red onion (Peeled and finely chopped)
4 tbsp Wine, table, red
1 tsp Salt
2 tsp Tamari, gluten free, reduced sodium (You can also use Braggs liquid aminos or soy sauce)
1 tsp Turmeric, ground
1.2 Vegetable stock/broth, low sodium
1 medium pepper(s) Yellow bell pepper (Deseed and chop into bite-sized pieces)
1 Zucchini (Chopped into bite-sized pieces)

Instructions


Pour the vegetable stock into a pot and bring the stock to a boil. Add the rice. Then add the turmeric to give this dish a rich yellow colour.

While the rice is being cooked, chop the garlic and onions. Place these vegetables in a sauce pan and cook them with a small amount of water to keep this recipe super low in fat. Use 1 tbsp of olive oil if you prefer to cook with oil.

Grate and add the carrot into the sauce pan along with the garlic and onion. Put in half of the salt (1/2 tsp) to help break down the carrot. Then add the tomatoes, tamari, red wine, and honey. Add the mixed herbs, smoked paprika, black pepper and the rest of the salt. Allow the vegetables to cook for 20 minutes.

Add the fully cooked rice to the vegetables. Pour lemon juice onto the paella and add green beans. Transfer everything onto a big frying pan or plate.

Garnish with parsley, quartered lemon wedges, chopped kalamata olives and roasted cashews. Enjoy!

Nutrition Facts

Per Portion

Calories 237
Calories from fat 73
Calories from saturated fat 9.7
Total Fat 8.2 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 4.5 g
Cholesterol 3.3 mg
Sodium 972 mg
Potassium 806 mg
Total Carbohydrate 37 g
Dietary Fiber 8.0 g
Sugars 10.4 g
Protein 6.6 g

Dietary servings

Per Portion


Fruit 0.7
Grain 2.7
Meat Alternative 0.2
Vegetables 3.1

Energy sources


Pygal3%387.1578969574909591.0958254822777955%449.90616993663207190.0237867795967231%306.1507127859981172.7035886432139211%354.4605398387743795.280573190299655%31%11%AlcoholCarbohydratesFatProtein

Meal Type(s)

Main




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