Summer Vegetable Paella

Summer Vegetable Paella
Recipe type: Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6
This recipe combines the sweetness of nectarines with the textures of vegetables. I really enjoy how the ingredients complement each other. Low Sodium; Low Fat; Vegetarian.
  • 1 cup Dry brown rice (quick-rice if available)
  • ½ cup Vegetable broth
  • 3.5 cups Chopped raw broccoli
  • 2.5 cups Chopped raw zucchini
  • 2 Medium tomatoes, diced
  • 2 Nectarines, pitted and sliced
  • 2 tablespoons Dry roasted, unsalted almonds, chopped
  1. Prepare rice according to package instructions.
  2. In a large nonstick skillet, heat vegetable broth over high heat.
  3. Add the broccoli and zucchini and cook for 5 minutes.
  4. Add the tomatoes and nectarine, cover, and lower heat to medium.
  5. Cook the vegetables until crisp-tender, another 2-3 minutes.
  6. Serve Paella over ½ cup of rice, and top with chopped almonds.
Nutrition Information
Calories: 131 Fat: 2.5g Carbohydrates: 25g Sodium: 106mg Fiber: 4g Protein: 5g