A vegetarian version of the national Spanish dish – from rice, cauliflower, mushrooms, olives and baked red pepper. Rice in this delicious paella is prepared with the addition of white wine and herbs and probably will appeal to lovers of vegetable dishes. value of one serving: (total 4) Calories 390, total fat 16 g., saturated fats, proteins 7 g, carbohydrates 55 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 tbsp. round grain rice or arborio
- 2 tbsp. cauliflower inflorescences
- 250 gr a mixture of sliced mushrooms
- 1/4 Art. olive oil
- 3 feathers of green onion, chopped (white and green parts apart)
- 3 garlic cloves, minced
- 1 tsp spicy smoked paprika
- 1/2 tbsp. dry white wine
- 1 large red pepper, sliced in strips
- 10 pitted olives cut in half
- 2 tbsp. l chopped parsley
Recipes with similar ingredients: Arborio rice, Cauliflower, white wine, sweet pepper, champignon mushrooms, paprika, olives, parsley
Recipe preparation:
- Preheat 3 tbsp. water in a stewpan over high heat until steam formation; turn down the heat to low and cover to keep warm. Preheat 1 tbsp. l olive oil in a pan for paella or a very large skillet over moderate heat. Add cauliflower, salt and pepper. Fry stirring until brown spots appear for about 2 minutes. Transfer to a bowl.
- Add another 2 tbsp. l olive oil in the pan. Put mushrooms in an even layer, salt and pepper. Turn on a strong fire and fry for 4-5 minutes, stirring until brown and softness.
- Add the remaining 1 tbsp. l olive oil white part onions, garlic and paprika; mix for 30 sec. until paprika will not be fried. Stir in the wine and cook until the pan will become almost dry in about 1 minute. Add 3 tbsp. hot water, cauliflower, rice, 1 tsp. salt and a few a pinch of pepper. Shuffle once to evenly distribute ingredients, and do not mix anymore. Bring to a boil, then turn down the heat to moderately low; cover with a lid or foil and simmer until liquid is absorbed and rice becomes soft, about 15 minutes.
- Put pepper and olives on top. Turn up the heat to medium so that a crust forms on the bottom, moving the pan to uniform frying for about another 1 min. Sprinkle parsley and green onions. Vegetarian Paella recipe with green beans.
