Name: Vegetarian Paella
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/2 medium onion; 1 clove garlic; 4 tablespoon olive oil; 1 tablespoon butter, unsalted; 1/4 teaspoon salt; 1 cup brown rice, raw; 3 1/2 cup vegetable broth; 1 cup sliced mushrooms, brown, Italian, or Crimini; 1/4 pound asparagus; 1 tablespoon parsley, fresh; 1 cup spinach; 1/2 cup milk; 2 cup, chunks pineapple

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Vegetarian Paella

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 270kcal

Ingredients

1/2 medium onion
1 clove garlic
4 tablespoon olive oil
1 tablespoon butter, unsalted
1/4 teaspoon salt
1 cup brown rice, raw
3 1/2 cup vegetable broth
1 cup sliced mushrooms, brown, Italian, or Crimini
1/4 pound asparagus
1 tablespoon parsley, fresh
1 cup spinach
1/2 cup milk

Serve With

2 cup, chunks pineapple

Instructions

Preheat oven to 350°F. Dice onion and mince garlic.
Heat 2 tablespoons olive oil in an ovenproof pan over medium heat; add onion, garlic, and 1/2 tablespoon butter. Cook 5-6 minutes or until onion is translucent, then season with salt.
Stir rice into the skillet and cook for 1-2 minutes more. Add 2 cups of broth and bring to a simmer. Remove from heat, cover with foil, and bake for 30 minutes or until the liquid has absorbed.
Meanwhile, chop mushrooms, cut asparagus into 1/2 inch pieces, and mince parsley; set aside.
In a separate skillet, heat remaining oil over medium-high heat. Add mushrooms, asparagus, and spinach to the skillet and cook 3-4 minutes until veggies soften and spinach wilts.
Add remaining broth, milk, remaining butter, and parsley to the skillet and bring to a simmer. Stir in rice mixture, return to a simmer and cook until liquid has mostly absorbed and rice is tender.
Serve paella with fresh pineapple on the side.