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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.

Spanish Vegetable Paella

by Nutricia
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.