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Vegetable Paella

Vegetable Paella

Yvette Rose on Jul 17th 2021

INGREDIENTS

  • 2 tbs. olive oil
  • 8 oz. cremini mushrooms, sliced
  • 2 large carrots, diced (1 cup)
  • 10 asparagus stalks
  • 1 cup fresh or frozen corn kernels
  • 1 14 oz. can chopped tomatoes, drained
  • 4 cloves garlic, minced (4 tsp.)
  • 1 cup short-grain brown rice
  • 1/8 tsp. saffron, crumbled
  • 1 cup fresh or frozen peas, thawed
  • ¼ cup lemon juice
  • 3 green onions, thinly sliced
  • 1/2 peppers sliced for garnish
INSTRUCTIONS
  • Heat oil in wok over medium-high heat.
  • Add tofu when ripples appear in oil, and season with salt.
  • Sauté 10 minutes, or until tofu is browned, stirring occasionally.
  • Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown. stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more.
  • Stir in rice, 2 ¼ cups water, and saffron.
  • Bring paella to a bowl.
  • Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes or until all liquid is absorbed.
  • Add peas to steam 1 to 2 minutes.
  • Remove wok from heat, and stir in lemon juice and green onions.
  • Season with salt and pepper
APPROPRIATE FOR:

12PM, 7PM, Creativity, Energy, Focus, Paleo, Vegetarian, Dinner

TIPS:

Add shrimp or salmon for more protein & omegas