Description
A delightful twist on the traditional Spanish dish, packed with wholesome ingredients and umami-rich mixed mushrooms.
Ingredients
Scale
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup mixed mushrooms (shiitake, cremini, and oyster)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tsp saffron threads
- 1 cup peas
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until translucent.
- Add the minced garlic and chopped red bell pepper. Cook for about 5 minutes until softened.
- Stir in the mixed mushrooms and cook for 5 to 7 minutes until tender and moisture is released.
- Add the Arborio rice and saffron threads, stirring to coat the rice in oil.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes until the rice is cooked.
- Check if rice is cooked, then add the peas and cook for another 5 minutes.
- Season with salt and pepper to taste and stir gently.
- Garnish with chopped parsley and serve warm.
Notes
For variation, try different vegetables or spices. Serve immediately for best flavor, and store leftovers in the refrigerator for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan paella, mushroom paella, Spanish cuisine, healthy recipes