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Paella (Vegetarian)

  • Yield: 8 servings 1x


  • 1 medium onion (cut into large dice)
  • 4 tbs olive oil
  • 1 1/2 cup brown rice (washed, uncooked)
  • 1/2 tsp thyme (dried)
  • 1/2 tsp oregano (dried)
  • 1/2 tsp basil (dried)
  • 2 tsp saffron threads
  • 1 tsp sea salt
  • 1 tsp smoked salt
  • 1 tsp white pepper
  • 1 tsp smoked paprika
  • 5 cloves garlic (peeled and minced)
  • 3 large carrots (peeled, cut into medium chunks)
  • 1 large red bell pepper (halved, seeded and sliced)
  • 3 medium Roma tomatoes (peeled and quartered)
  • 3/4 cup frozen peas
  • 1/4 cup slivered almonds (toasted)
  • 1 tbs white or yellow miso
  • 1/8 cup green olives (sliced)
  • 1 small can artichoke hearts (unmarinated)


  1. Heat the oil in a large saucepan and sauté the onions for about 10 minutes, until soft but not brown.
  2. Add the garlic, salt, pepper, and spices to the onion.
  3. Sauté another 2-3 minutes.
  4. Add the washed rice, sauté and stir until rice is coated in spices.
  5. Then add water/broth according to package directions.
  6. Bring to a boil, add miso, then turn the heat down to simmer, cover and cook according to directions.
  7. While rice is cooking, prepare the remaining vegetables.
  8. Add carrots to rice for the last 15 minutes of cooking. Just put them on top, don't stir them into the rice.
  9. Preheat oven to 375 degrees.
  10. After rice is cooked, remove from heat, add peas and stir them into rice.
  11. Place rice in a casserole dish.
  12. Add the peppers, artichokes, and tomatoes, cover and bake for 15 minutes, then remove cover and bake for 10 minutes.
  13. While rice is baking, toast the slivered almonds.
  14. Sprinkle the nuts on top of the paella just before serving so they stay crisp.


Source:  Vegetarian Dishes from Around the World


  • Serving Size: 1 cup
  • Calories: 248
  • Fat: 8.29 g
  • Carbohydrates: 39.93 g
  • Protein: 5.37 g
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