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Alisa Tanaka-Dodge: "The kids both liked this! For veggies, I used kal…" Read More
11Ingredients
70Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups fresh vegetables (at least, ideally including red bell or pimiento peppers)
- 1 olive oil (generous glug of, see note in step 2)
- 2 cloves garlic (chopped)
- 1 small onion (or a few scallions, chopped)
- 8 oz. crumbles (seitan chorizo, or chopped vegan protein of your choice)
- 1 cup rice (preferably short grain, but any kind will work)
- 32 oz. vegetable broth
- wine (a splash of, optional)
- 1 pinch saffron (optional)
- salt
- pepper
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1350mg56% |
Potassium160mg5% |
Protein12g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber4g16% |
Sugars3g |
Vitamin A10% |
Vitamin C2% |
Calcium4% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Alisa Tanaka-Dodge 4 years ago
The kids both liked this! For veggies, I used kale stems, watermelon rinds, and yellow squash. We were out of saffron, so I made do with turmeric and paprika.