VEGETARIAN PAELLA

Vegetarian Paella image

IGA, the supermarket chain in Montreal hands out recipes to its shoppers in order to sell its inline products. I sometimes buy those products, depending on my budget, but I mostly don't, because I like using my favourite brands.

Provided by Studentchef

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 pinch saffron
1 medium eggplant, cut into large chunks
3 tablespoons authentico olive oil (or your favourite kind)
1 onion, chopped
2 garlic cloves, crushed
1 yellow pepper, finely chopped
1 red bell pepper, finely chopped
2 teaspoons paprika
225 g arborio rice
2 1/2 cups vegetable broth
1 (19 ounce) can diced tomatoes
salt and pepper
1 cup mushroom, sliced
1 cup green beans, cut into segments
1 (19 ounce) can chickpeas, rinsed and drained

Steps:

Pour 3 tablespoons water over saffron in a small bowl and set aside.
Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
Fold in the mushrooms, green beans and chickpeas.
Cook for another 15 minutes and serve immediately.

Nutrition Facts : Calories 372.2, Fat 8.7, SaturatedFat 1.2, Sodium 279.7, Carbohydrate 65.8, Fiber 11.1, Sugar 7, Protein 10.1

*** Explore more Vegetarian Paella Recipes »

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