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Fall Vegetable Paella


Fall Vegetable Paella Recipe

Ingredients:
  • 3 tbsp olive oil (45 mL)
  • 1 cup chopped onion (250 mL)
  • 2 cloves garlic, finely chopped
  • 1 cup brown rice, rinsed (250 mL)
  • 2 tbsp Turmeric Spice Paste or store-bought curry powder (25 mL)
  • 3 cups vegetable stock, divided (750 mL)
  • 1 cup chopped zucchini (250 mL)
  • ½ cup chopped green bell pepper (125 mL)
  • ½ cup chopped red bell pepper (125 mL)
  • ½ cup chopped mushrooms (125 mL)
  • ½ cup cauliflower florets (125 mL)
  • ½ cup broccoli florets (125 mL)
  • ½ cup chopped carrot (125 mL)
  • 1 tsp salt (5 mL)
  • Freshly ground pepper
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 248kcal (12%)
Total Fat 10g (16%)
Saturated Fat 2g (8%)
Cholesterol 0mg (0%)
Total Carbohydrate 37g
Dietary Fiber 3g
Sugars 4g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

38.2867342271


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