Fall Vegetable Paella
- 3 tbsp olive oil (45 mL)
- 1 cup chopped onion (250 mL)
- 2 cloves garlic, finely chopped
- 1 cup brown rice, rinsed (250 mL)
- 2 tbsp Turmeric Spice Paste or store-bought curry powder (25 mL)
- 3 cups vegetable stock, divided (750 mL)
- 1 cup chopped zucchini (250 mL)
- ½ cup chopped green bell pepper (125 mL)
- ½ cup chopped red bell pepper (125 mL)
- ½ cup chopped mushrooms (125 mL)
- ½ cup cauliflower florets (125 mL)
- ½ cup broccoli florets (125 mL)
- ½ cup chopped carrot (125 mL)
- 1 tsp salt (5 mL)
- Freshly ground pepper
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli florets (1/2 cup)
- Carrot (1/2 cup)
- Cauliflower florets (1/2 cup)
- Garlic (2 cloves)
- Green bell pepper (1/2 cup)
- Mushrooms (1/2 cup)
- Onion (1 cup)
- Red bell pepper (1/2 cup)
- Zucchini (1 cup)
- Canned Goods
Vegetable stock (3 cups)
- Cooking & Baking
- Olive oil (3 tbsp)
- Pepper, Freshly ground (1)
- Salt (1 tsp)
- Turmeric spice paste or store-bought curry powder (2 tbsp)
- Pasta & Grains
- Brown rice (1 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published October 20, 2011 (1 year ago).
7 people saved this recipe.
