Vegetable Paella

Vegetable Paella

Saffron is a treat: expensive and can be difficult to find, but worth it for this dish. Add cooked chicken or shrimp to this dish if you feel you are missing it.



For 4 people ()


  • 1 cup(s) brown basmati rice
  • 2 tablespoon(s) extra virgin olive oil or coconut oil
  • 1 medium red onion chopped
  • 2 cloves garlic, minced
  • 1/2 tablespoon(s) saffron threads
  • 1 can chickpeas/garbanzo beans, rinsed and drained
  • 1 1/2 cup(s) low sodium vegetable stock or water
  • 1 cup(s) frozen or fresh peas
  • 1 head of broccoli, chopped
  • 1/3 cup(s) fresh cilantro, chopped
Cooking time
1h 45m

Vegetable Paella Directions

  1. Cook brown Basmati Rice (in a rice cooker or on the stove) until about 85% cooked (about 1 hour). To cook rice on the stove, use a medium pot and boil 2 cups of water. Add the rice and cover, lower heat. Cook until about 85% cooked.
  2. In a heavy skillet or pot over medium heat, sauté onion and garlic in olive oil until soft, about 8 minutes.
  3. Add cooked rice, saffron threads, chickpeas, vegetable stock and cook over low heat for 30 minutes.
  4. Add peas and broccoli. Cook uncovered for 5 minutes, until all the liquid is absorbed.
  5. Add cilantro and serve. Enjoy!

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)

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