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Vegetarian Paella

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Vegetarian Paella

3.5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegetarian Paella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 270kcal


  • 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


  • 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.
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Calories: 270kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 497mg | Fiber: 3g | Sugar: 8g

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