Low Protein Spanish Paella

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.

Share your low protein recipe with others

Submit a Recipe

Spanish Vegetable Paella

Total cooking time : 25 minutes
Servings : 4
Course : Main Course

Ingredients

  • 1 eggplant, cut into 2 cm pieces
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 onion, chopped
  • 1 red capsicum, sliced
  • 1 tsp saffron
  • 1 cup Loprofin Rice
  • 2 cups vegetable stock
  • 1 in (400g) diced tomatoes
  • 100 g mushrooms, sliced
  • 100 g green beans, chopped
  • Salt and pepper, to taste

Method

  • Soak the eggplant in water for 30 minutes, then rinse.
  • In a large frying pan or wok, heat the oil and fry the garlic, onion, capsicum, eggplant and saffron for 5 minutes.
  • Mix in the Loprofin Rice and pour in the stock and tomatoes. Mix and season to taste.
  • Bring to the boil and simmer for 15 minutes uncovered, stirring occasionally to stop the rice sticking to the pan.
  • Stir in the mushrooms and green beans and cook for a further 10 minutes.
  • Season further to taste and serve hot from the pan.

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.

Share your low protein recipe with others

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Choose your region for more relevant product information suited to you

Which region are you visiting Low Pro Connect from?
Visit your region site for more relevant product information.