Paella Rice Cooker Recipe

Serves 4

15 Minute Prep Time

By Morgan Shupe on March 15, 2016 , categorized in Dinner

Paella Rice Cooker Recipe

No longer a single-use kitchen appliance, turn on your rice cooker for a satisfying complete meal. By adding veggies and seasoning to the rice while it cooks in the rice cooker, you can set-it-and-forget-it until it’s time to dish out this delicious paella.

Ingredients

  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp smoked paprika
  • ¼ tsp cayenne
  • 1 tsp saffron threads
  • 2 cups white wine
  • 2 cups vegetable broth
  • 1 tsp salt
  • 2½ cups short grain rice
  • 1 large fennel, roasted and cut into ¼
  • 1 (14oz) can artichoke in brine, a small amount of brine reserved
  • ½ cup frozen green beans
  • 2 Tbsp capers
  • ½ cup parsley, chopped
  • 1 lemon, sliced

Preparation

  1. Optional: For extra flavor, sauté onions and garlic with olive oil until tender.

  2. Add onion, garlic, tomato, spices, saffron, salt, wine, broth, salt and rice into rice cooker. Following rice cooker directions, cook rice.

  3. Add in vegetables and a small amount of artichoke brine. Turn rice cooker back on for 5 minutes to heat vegetables. Let rice cooker sit off for 10 minutes.

  4. Stir in capers and parsley.

  5. Serve with lemon slices.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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