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Vegetarian paella

Vegetarian paella
Dinner

SERVES:
12
DIFFICULTY:
Easy
PREP TIME:
20 minutes
COOK TIME:
35 minutes

Ingredients

  • 1 tbsp olive oil
  • 2 red (Spanish) onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp sweet smoked paprika
  • 2 tsp paprika
  • 1 1/2 cups (300g) low GI rice
  • 1 tbsp MAGGI Original Seasoning
  • 4 cups (1L) vegetable stock
  • 1 red capsicum, roasted, peeled, sliced
  • 2 vine-ripened tomatoes, deseeded, diced
  • 125 g can corn kernels, drained
  • 1 cup (120g) frozen peas, thawed
  • 300 g firm tofu, cubed
  • 170 g marinated artichoke hearts drained, cut into wedges
  • 75 g pine nuts, lightly toasted to serve
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Method

  • Heat oil in a large, heavy-based saucepan over medium-low heat. Add onion and cook, stirring occasionally for 5-6 minutes, or until onion is soft. Add garlic and paprika, cook, stirring for one minute.
  • Add rice and stir to coat the grains in the spices. Add vegetable stock, bring to the boil, then reduce heat to low, cover the pan with a lid or piece of foil and simmer 20-25 minutes, or until the stock is absorbed and the rice is cooked.
  • Add capsicums, tomato, corn, peas and tofu, stir to combine, cover again and cook for a further 5 minutes. Remove from the heat and stir through the artichokes.
  • Serve garnished with pine nuts.

Notes

Energy per serve: 1263kJ
GI estimation: 45 (Low), GL estimation: 10
Image and recipe provided by Nestlé Oceania. For more great recipes www.recipes.com.au

Nutritional information (per serve)

Carbohydrates: 21.8g | Protein: 15g | Fat: 17g | Saturated Fat: 2.7g | Sodium: 1735mg | Fiber: 5.2g
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