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Vegetable Paella


1 hour 45 minutrs

4 servings


Saffron is a treat: expensive and can be difficult to find, but worth it for this dish. Add cooked chicken or shrimp to this dish if you feel you are missing it.

Vegetable Paella


  • 1 cup(s) brown basmati rice

  • 2 tablespoon(s) extra virgin olive oil or coconut oil

  • 1 medium red onion chopped

  • 2 cloves garlic, minced

  • 1/2 tablespoon(s) saffron threads

  • 1 can chickpeas/garbanzo beans, rinsed and drained

  • 1/2 cup(s) low sodium vegetable stock or water

  • 1 cup(s) frozen or fresh peas

  • 1 head of broccoli, chopped

  • 1/3 cup(s) fresh cilantro, chopped


1. Cook brown Basmati Rice (in a rice cooker or on the stove) until about 85% cooked (about 1 hour). To cook rice on the stove, use a medium pot and boil 2 cups of water. Add the rice and cover, lower heat. Cook until about 85% cooked.

2. In a heavy skillet or pot over medium heat, sauté onion and garlic in olive oil until soft, about 8 minutes.

3. Add cooked rice, saffron threads, chickpeas, vegetable stock and cook over low heat for 30 minutes.

4. Add peas and broccoli. Cook uncovered for 5 minutes, until all the liquid is absorbed.

5. Add cilantro and serve. Enjoy!

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