Wednesday, December 29, 2010

Vegetable Paella

This dish was very pretty with all the colored veggies in it and equally as pleasing to our tummies!  Thanks for Vegetarian Times for such an awesome recipe.  Click HERE to see the orginal recipe!  YUM!

Serves 6
2 Tbs. olive oil

2 7-oz. pkgs. spicy marinated tofu, finely diced

8 oz. cremini mushrooms, sliced

2 large carrots, diced (1 cup)

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 cup fresh or frozen peas, thawed

1/4 cup lemon juice

3 green onions, thinly sliced, for garnish


1. 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.
2. Stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more. Stir in rice, 2 1/4 cups water, and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper.
Nutritional Information

Per : Calories: 375, Protein: 22g, Total fat: 12.5g, Saturated fat: 2g, Carbs: 45g, Cholesterol: mg, Sodium: 569mg, Fiber: 6g, Sugars: 5g