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Vegetable Paella (Blender)

By Nicole Young

Vegetable Paella (Blender)

 

This version of the traditional Spanish dish from Blender Baby Food 2nd Edition by Nicole Young is quick and simple.

 

Makes about 2 cups (500 mL)

112 cups             water or homemade vegetable stock  375 mL

12 tsp                  ground turmeric       2 mL

1 tbsp                   olive oil                  15 mL

14 cup                 chopped onion        60 mL

12 cup                 medium-grain rice, rinsed                  125 mL

14 cup                 chopped green bell pepper                   60 mL

14 cup                 chopped red bell pepper                       60 mL

14 cup                 frozen peas               60 mL

1.        In a measuring cup, whisk together water and turmeric.

2.        In a skillet, heat oil over medium-high heat. Add onion and cook, stirring, until tender, about
3 minutes. Stir in rice, green pepper, red pepper, peas and stock mixture; bring to a boil. Reduce heat and simmer, partially covered, until rice is tender and liquid is absorbed, about 15 minutes.

3.        Transfer to blender and purée on high speed to desired consistency.

 

Tip

Combining vitamin C–rich foods with iron-rich foods helps the body absorb more iron. Red peppers are rich in vitamin C, and enriched rice is a good source of iron.