You are here

Vegetable Paella With Wild Rice

Healthycooking's picture
Ingredients
  Dried cannellini beans/Other white beans 1 Cup (16 tbs)
  Dried lima beans 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Chopped tomato 1 2⁄3 Cup (26.67 tbs)
  Chopped red bell pepper 1 Cup (16 tbs)
  Chopped yellow bell pepper 1 Cup (16 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Diced zucchini 3⁄4 Cup (12 tbs)
  Diced yellow squash 3⁄4 Cup (12 tbs)
  Chopped fresh rosemary/1 teaspoon dried rosemary 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Water 2⁄3 Cup (10.67 tbs)
  Kalamata olives 1⁄3 Cup (5.33 tbs), pitted and sliced
  Saffron threads 1 1⁄4 Teaspoon, crushed
  Paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned vegetable broth 43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each)
  Cooked wild rice 3 Cup (48 tbs), cooked without salt and fat
Directions

Sort and wash beans; place in a large Dutch oven.
Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes.
Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside.
Heat oil in Dutch oven over medium heat until hot.
Add tomato and next 7 ingredients; saute 5 minutes or until tender.
Add beans, water, and next 6 ingredients; cover, reduce heat, and simmer 1 hour or until beans are tender.
Stir in rice, and simmer an additional 3 minutes.

Recipe Summary

Cuisine: 
Spanish
Method: 
Simmering
Ingredient: 
Vegetable

Rate It

Your rating: None
4.20294
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1627 Calories from Fat 432

% Daily Value*

Total Fat 49 g75.5%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4287.4 mg178.6%

Total Carbohydrates 248 g82.8%

Dietary Fiber 64.2 g257%

Sugars 31.7 g

Protein 51 g102.2%

Vitamin A 215.8% Vitamin C 507.6%

Calcium 34.5% Iron 65.2%

*Based on a 2000 Calorie diet

0 Comments

Vegetable Paella With Wild Rice Recipe