| 13 | 45 | 103 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 1 cup | Broccoli, raw (flowerets) |
| 3 clove(s) | Garlic (minced) |
| 6 green onion (stem) | Green onion (thinly sliced) |
| 1 cup | Green peas, raw (fresh or frozen, baby) |
| 1 medium | Lemon (cut into wedges) |
| 2 1/2 tsp | Water |
| 24 ml chopped | Olives (halved) |
| 1/4 cup | Parsley, fresh (chopped) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1 tsp | Saffron (threads ,crumbled) |
| 2 cup | Vegetable stock/broth |
| 1 cup | Brown rice, short-grain, dry |
| 1 cup | Cherry Tomatoes (halved) |
Heat water in large nonstick skillet over medium heat. Add bell pepper and green onions; cook 5 minutes. Stir in vegetable stock, garlic, and saffron; bring to a boil. Sprinkle uncooked rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.
Sprinkle broccoli, peas, tomatoes, and olives over rice. Cover, and cook paella for 8 minutes, or until rice is tender (if the rice hasn't cooked through, add more stock or water and simmer). Remove from heat, and let rest, covered, 5 minutes. Season with salt and pepper, if desired.
To serve, spoon paella into bowls, and garnish each with lemon wedges and parsley.
| Fruit | 0.3 |
| Grain | 1.6 |
| Meat Alternative | 0.3 |
| Vegetables | 1.8 |
