Turmeric Veggie Paella
Turmeric is an excellent match for this veggie paella. Aside from turning the rice into yellow, it can also provide a spicy and warm flavor. This is the perfect meal for a warm summer day!
Servings Prep Time
4people 20minutes
Cook Time
50minutes
Servings Prep Time
4people 20minutes
Cook Time
50minutes
Instructions
  1. Start by chopping the onions, garlic, red and yellow pepper, zucchini squash, mushrooms and tomatoes. Heat the olive oil over medium heat in a large saucepan and sauté the garlic and onion for about two minutes until golden brown. Add the red and yellow pepper, tomatoes, zucchini and mushrooms and cook for another 5 to 10 minutes.
  2. Add the frozen veggies and green beens and cook for 5 more minutes. Now add the brown rice and cook until it turns translucent. Pour in the vegetable broth (make sure it is hot), then add all the spices.
  3. Cook the veggie paella on medium or high heat for 40 – 50 minutes while frequently stirring. Don’t worry if your paella looks like paella soup – it takes a while for the rice to absorb the vegetable broth. You might even need to add more broth when the rice gets too hard or dry.
  4. Cover the paella with a kitchen towel, pour the lemon juice over it and let stand for at least 10 minutes before serving.