March 5

Vegetarian Paella

Blog, Cooking, Featured, Recipes

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Vegetarian Paella

This colorful Spanish dish is a great way to get kids to eat a variety of vegetables. Paella is a combination of different vegetables that elevates the flavors to create an iconic rice dish that warms the soul.

Active Time: 15 min – Start to Finish: 45 min

Ingredients:

  • 3 zucchinis, chopped
  • 1 lb asparagus, ends trimmed, cut into 2-inch pieces
  • 1 ½ cups frozen green peas
  • 2 cloves garlic, chopped
  • 3 Roma tomatoes, chopped
  • 1 red bell pepper, chopped
  • 2 ½ cups long-grain rice, rinsed
  • 3 Tbs Better-than-Bouillons Vegetable stock
  • Extra-virgin olive oil
  • Kosher Salt and freshly ground black pepper

Directions:
In a large bowl, add 5 cups of water then add 3 Tbs Better than Bouillons stock and mix well to create a
vegetable broth.
In a large pot, add broth and rice, then cover and bring to a boil. Reduce to a simmer and cook for 10-12
minutes until tender, but not fully cooked. This is called “par-cooked” and allows you to have rice that you can cook for a meal in a few minutes. Strain rice and place in a bowl and refrigerate for later.
When dinner time is near, heat a large pan over medium-high heat with 2 Tbs olive oil, add garlic and cook for 30 seconds. Add the bell pepper, asparagus, zucchinis, and tomato let cook for 5-7 minutes stirring occasionally.
Add the frozen peas, the par-cooked rice and ½ cup of water. Season with 2 tsp of salt, fresh
black pepper, cover with aluminum foil, bring to a boil and simmer for 5-8 minutes until the paella rice is cooked. Serve and enjoy!


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Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

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