Vegetarian Paella

Loaded with umami flavors, this vegetarian paella with chickpeas includes mushrooms, olives, sun-dried tomatoes and artichokes.

Prep Time:

10 minutes

Total Time:

45 minutes

Serves:

4

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Ingredients

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Instructions

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  • Heat oil in 10-inch skillet set over medium-high heat; cook mushrooms, salt and pepper for 5 to 8 minutes or until slightly browned

  • Reduce heat to medium; add onion, garlic and thyme to skillet. Cook for 3 to 5 minutes or until slightly softened. Stir in rice, chickpeas, artichokes, olives, sun-dried tomatoes and smoked paprika; cook for 2 to 3 minutes or until well coated. Stir in broth; bring to boil

  • Reduce heat to medium-low; cook for 15 to 20 minutes or until rice is tender and most of the liquid has been absorbed, stirring in asparagus in the last 5 minutes of cooking time. Cover and let stand for 5 minutes

  • Stir in lemon zest, lemon juice, parsley and cilantro before serving


Recipe Tips

Substitute green beans, sugar snap peas or broccoli florets for asparagus.

Tags

Lunch
Vegetarian
Dinner
Main Dish
31-45 Minutes
Spanish
Fusion
Authentic Grains
Authentic Grains - NEW
Medium Grain
Parboiled Rice
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