Good morning and happy Monday, friends!
Hope y’all had a great weekend. I was super busy panicking about a 20-mile race, and then subsequently running the 20-mile race. But more on that tomorrow in the official training recap and race report. 🙂
Today I’m linking up with Cassandra from Powered by BLING and Annmarie from The Fit Foodie Mama for another awesomesauce edition of our Meatless Monday linkup. I hope you’ll join us. Share your recipe, link up below, and share it with the world! Yum.
Check out this recipe for Paella Primavera. I actually thought I had gotten this recipe from a friend but as I see now, I actually found it on Vegetarian Times! What a great resource for super awesome recipes. I’ve adapted it just a smidge to suit the tastes of my family, so please feel free to experiment with different flavors and proportions of the vegetables.
Enjoy!
Paella Primavera
as adapted from Vegetarian Times; ready in 30 minutes
Ingredients
- 1 Tbsp olive oil
- 1 red bell pepper, chopped
- 6 green onions, thin sliced
- 3 C vegetable broth
- 3 garlic cloves, minced
- 1 C long grain white rice
- 3 C broccoli florets
- 1 C baby peas
- 1 1/2 C cherry tomatoes, halved
- 15 green olives, halved
- 15 black olives, halved
Directions
Heat oil in large skillet over medium heat. Add pepper and onions; cook 5 minutes. Stir in the broth and garlic, and bring to a boil. Sprinkle rice over ingredients. Reduce heat to medium-low and simmer covered for 10 minutes.
Sprinkle broccoli, peas, tomatoes, and olives over the rice. Cover and cook 8-10 minutes (or until rice is tender). Remove from heat and let rest, covered, for about 5 minutes. Season with salt and pepper. Garnish with parsley.
