Best Vegetable Paella With Artichokes Yellow Rice Recipes

Vegetable Paella (Crock Pot) image

Provided by Mercy

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach, thawed but not drained
2 cups converted white rice
4 cups vegetable stock
1 green bell pepper, chopped
3/4 cup chopped roasted red pepper
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon saffron thread
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (13 3/4 ounce) can quartered artichoke hearts, rinsed and well drained
1 (16 ounce) package frozen mixed vegetables, thawed

Steps:

In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper.
Cover and cook on the LOW heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.
Stir in the artichokes and thawed vegetables.
Increase the heat to the HIGH setting and cook, uncovered, 10 minutes longer.
Serve immediately.

Nutrition Facts : Calories 240.3, Fat 1.3, SaturatedFat 0.3, Sodium 727.4, Carbohydrate 51.1, Fiber 9.8, Sugar 2.6, Protein 10

Vegetable Paella With Artichokes & Yellow Rice image

Provided by DailyInspiration

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 (10 ounce) box frozen artichoke hearts, cooked tender in 2 cups water and 2 tbsp. lemon juice, drained and quartered
2 cups chicken broth
1 cup rice
2 medium tomatoes, peeled, seeded, and chopped
2 roasted red peppers, cut into strips
1/3 cup green onion, chopped
1 garlic clove, minced
2 teaspoons oil
2 tablespoons lemon juice (use in cooking artichoke hearts)
1 teaspoon turmeric (or a little more to taste)
1/4 teaspoon cumin, ground
black pepper
4 teaspoons parmesan cheese, grated
2 tablespoons parsley, minced

Steps:

In a dutch oven casserole, stir together all ingredients, excluding parmesan and parsley. Cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. Fluff rice with a fork and serve, sprinkled with grated cheese and parsley. If adding peas, add at the end of the cooking time, cover and let rest until peas are warmed.

Vegetable Paella image

Provided by Satisfied Kris

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red pepper
2 teaspoons finely chopped fresh garlic
1 cup uncooked long grain rice
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can vegetable broth
1 cup finely chopped carrot
1 teaspoon paprika
1 (6 1/2 ounce) jar marinated artichoke hearts, drained
1 cup eggplant (1 inch cubes)
1 cup zucchini (1 inch cubes)
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley

Steps:

In Dutch oven combine oil, onion, red pepper and garlic.
Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
Add rice.
Continue cooking 1 minute, stirring constantly, to coat with oil.
Add tomatoes, broth, carrots and paprika.
Bring to a boil.
Cover; reduce heat to medium low.
Cook 10 minutes, stirring once.
Add artichoke hearts, eggplant and zucchini.
Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
Add peas and parsley.
Continue cooking until heated through (3 to 4 minutes).
Serve!