Spring Veggie Paella

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This recipe for Spring Veggie Paella comes from Clean Eating: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body by Amie Valpone, creator of TheHealthyApple.com. In Eating Clean, she shares her personal  journey to improved health. The book provides guidance on incorporating anti-inflammatory foods in your diet. With over 200 vegetarian recipes that are free of gluten, dairy, soy, corn, eggs and refined sugar, your tummy is guaranteed to feel healthy and satisfied.

Spring Veggie Paella | Serves 4-6
Eating paella is like traveling to another world and enjoying a different culture’s cuisine. The other beauty of paella is that it has everything you need in one dish—which means that you’ll only have one pot to wash after dinner. This is a light take on the Spanish mainstay, with spring asparagus and a combination of cannellini beans and chickpeas for protein.

2 tablespoons extra-virgin olive oil
1 large sweet white onion, chopped
1 pint cherry tomatoes, quartered
1 orange bell pepper, diced
1 garlic clove, minced
1 cup brown rice
1 teaspoon saffron threads
1 teaspoon chili powder
1⁄2 teaspoon smoked paprika
1⁄4 teaspoon crushed red pepper flakes
1⁄4 teaspoon sea salt, plus more if needed
1⁄4 teaspoon freshly ground black pepper, plus more if needed
4 cups low-sodium vegetable broth
1 cup cooked cannellini beans (see page 99)
1 cup cooked chickpeas (see page 99)
1 cup frozen green peas
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
3 tablespoons finely chopped fresh flat-leaf parsley, for garnish
3 tablespoons finely chopped fresh cilantro, for garnish

In a large skillet, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the cherry tomatoes, bell pepper, and garlic and cook for another 2 minutes, stirring often. Add the rice, saffron, chili powder, paprika, red pepper flakes, salt, and black pepper and give the mixture a few stirs. Add the broth, cover, and bring it to a boil. Cook over medium heat at a simmer until the rice is fully cooked, 30 to 40 minutes. (To test if the rice is done, cut a grain in half to see if the color is the same throughout.)

Add the cannellini beans, chickpeas, peas, and asparagus to the skillet and mix well. Reduce the heat to low and cook until the dish is well heated throughout, 5 to 7 minutes. Set aside to cool for 5 minutes. Check the seasonings and add more salt and pepper if needed, garnish with the parsley and cilantro, and serve.

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Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


This review is meant for educational and informational purposes only. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. Any dietary decisions should be based upon your own research and in partnership with your healthcare provider. The opinions expressed are those of author.