RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1337
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| Recipe Name: |
Vegetable Paella |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Spanish |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
5 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
5 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.65
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
2 Ounce(wt)s mushrooms, small button quartered
1 to taste salt and pepper
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Directions:
Heat the butter and oil in a large pan or wok. Add the chopped onion and cook over gentle heat until soft and translucent, about 10 minutes. Add the rice and cook over medium heat, stirring constantly, for a couple of minutes. Then begin to add the stock, a little at a time, and simmer until each addition is absorbed.
After about 10 minutes, add the saffron and the garlic. Continue cooking for 5 minutes or so until the rice is tender. Then stir in the rest of the ingredients and stir until heated through. Check the seasoning.
Serve with Parmesan. |
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| Nutrition per Serving: |
| Calories: |
509 |
Total Carbs: |
66.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
5.0 |
Fat: |
13.2 |
Protein: |
13.69 |
| Fiber: |
9.02 |
Sodium: |
267.66 |
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