Anti-Inflammatory Vegetable Paella
This vegetable paella boasts a colorful array of anti-inflammatory ingredients, including turmeric and a variety of vegetables. A delicious blend of spices, whole grains, and plant-based ingredients makes this a heart-healthy, satisfying dinner option.
Anti-Inflammatory Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large, finely chopped onion
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 3 minced garlic cloves
- 2 grated ripe tomatoes
- 1 cup short-grain brown rice
- 3 cups vegetable broth
- 1 pinch saffron threads
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 cup, trimmed and halved green beans
- 1 cup frozen peas
- to taste salt
- to taste freshly ground black pepper
- for serving lemon wedges
Instructions
Heat the olive oil in a large skillet or paella pan over medium heat. Add the onion and bell peppers, cooking until softened, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute. Stir in the grated tomatoes and cook until the mixture thickens slightly, about 3 minutes.
Stir in the rice, vegetable broth, saffron, turmeric, and paprika. Bring to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, or until the rice is almost tender.
Add the green beans and peas, stirring gently to combine. Cover and cook for an additional 10 minutes, or until the vegetables are tender and the rice is fully cooked.
Season with salt and pepper to taste. Serve the paella hot, garnished with lemon wedges.
Nutritional Information
350
Calories
8g
Protein
65g
Carbs
7g
Fat
8g
Fiber
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