Roasted Vegetable Paella
We are always looking for vegetarian options for our daughter and came across this one. The thing I loved about this recipe is it is mostly a one pot meal. Next time I make it though I will either cut the rice by half OR double the veggies…the original recipe calls for feeding 4 people but with the amount of rice it makes it may be closer to 6! This recipe can be made not Vegetarian or Vegan by using real Mayo instead of the substitute. I just do not like eggs so this works well!
Important to read before cooking if you have never used Turmeric before, which is featured in this recipe, here are some helpful tips as it does stain what it touches yellow.
- Use a Spatula or Spoon you do not care if the handle becomes yellow with
- Cook in a pan that cannot stain. Our Chef Series II pans cannot stain because of the coating on it.
- Store leftovers in products that cannot stain such as the Vent n Serve line that we have. The base of the Vent n Serves are stain resistant, high heat tolerant, freezer safe and dishwasher safe. The seal may stain, as it is a lighter plastic, but the base will not
- Likewise reheat it in a product, like a Vent n Serve, if you do not want staining to occur.
- Or….just don’t mind if you have everything yellow and always cook with those items when using Turmeric! 🤪
Tupperware used: Various knives for cutting, Chop n Prep, Micro Pro Grill, Chef Series II 5 qt Sauteuse, Spatula you don’t mind having turn yellow (you will see why), Measuring cups and spoons
- 2 Bell Peppers (next time I’ll use 3 or other veggies too)
- 2 Shallots
- 4 cloves garlic
- 2 Roma Tomatoes
- 2 tsp Smoked Paprika, divided
- 1-3/4 cup Arborio Rice
- 1 tsp Turmeric
- 2 tbsp Better than Bullion Vegetarian
- 1 oz Parsley
- 1 lemon
- 4 TBSP Veganase (use real Mayo if not Vegan)
- 12 oz Peas fresh or thawed
- Salt & Pepper
- Olive Oil
Step 1: Slice up the 2 Bell Peppers and reserve 4 tables of the strips of the peppers to dice for the Rice mixture. Then slice up the Roma Tomato into 1/4 inch slices. Place the Bell Peppers into the Micro Pro Grill and a set aside.
Step 2: In the Chop n Prep place 1 of the two cloves of garlic and the halved and peeled shallots. Mince until very fine. About 15 pulls
Step 3: Preheat your Chef Series II 5 qt Sauteuse adding a drizzle of Olive Oil on Medium-High heat. When preheated then add minced peppers, shallots and the garlic. Cook, stirring, until softened and fragrant, around 1-2 minutes stirring with a Spatula
Step 4: Stir in rice, 1-1/2 tsp Smoked Paprika, Turmeric and cook until fragrant around 1 minute. Stir in 6 cups of water and the Better than Bullion Vegetarian. Bring to a Boil. Cook, stirring occasionally until liquid has evaporated and rice is tender, 20-25 minutes. TIP Add a splash of water if liquid evaporates before rice is fully cooked
Step 5: When around 9-10 minutes is left of cooking the rice start to roast in Grill Mode the peppers in the Micro Pro Grill. First 3 minutes, then flip and another 2. Transfer the cooked peppers to a plate and cover. Wipe out any extra liquid in the Micro Pro Grill and add the tomato slices. Sprinkle with 1/2 tsp of Paprika. Roast in Grill Mode in the tomatoes 2 minutes each side.
Step 6: While the veggies are roasting and rice is reducing now its time to make the garlic aioli! Use the Chop n Prep to mince up the 2nd garlic. Take the Veganase (or Mayo), squeeze of the lemon and garlic to taste into a dish and set aside. If you want it to be a drizzling consistency add water 1 tsp at a time. (PS I forgot to do that part…but that is okay!) Also chop up the parsley leaves and set aside.
Step 7: Once rise is tender, turn off heat and stir in peas. Season with salt and pepper as needed. top with roasted bell peppers, tomatoes, and drizzle with the garlic aioli and chopped parsley. Serve with the remaining lemon wedges
This dish was so yummy! We served it as 1 cup of the rice mixture and the veggies we wanted either on top or to the side.
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