Shrimp & Broccoli Brown Rice Paella
If you have about 1 hour and 35 minutes to spend in the kitchen, Shrimp & Broccoli Brown Rice Paella might be an awesome gluten free, dairy free, and pescatarian recipe to try. One portion of this dish contains approximately 33g of protein, 7g of fat, and a total of 399 calories. This recipe serves 8 and costs $3.34 per serving. This recipe is liked by 616 foodies and cooks. This recipe from Taste of Home requires shrimp, cayenne pepper, paprika, and peas. It works well as an European main course. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is amazing. If you like this recipe, you might also like recipes such as Shrimp and Broccoli Curry with Quinoan and Brown Rice, Brown Rice Vegetable Paella, and Broccoli and Brown Rice Rice Medley.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 50 minutes
Ingredients:
1-1/2 cups fresh broccoli florets
1/2 teaspoon cayenne pepper
6 cups chicken stock
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 cups uncooked long grain brown rice
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons paprika
1 cup frozen peas
1 medium sweet red pepper, chopped
1/4 teaspoon saffron threads
1/2 teaspoon salt
2 pounds uncooked large shrimp, peeled and deveined
Equipment:
dutch oven
microwave
Cooking instruction summary:
Directions In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer. Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through. Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary. Yield: 8 servings. Originally published as Shrimp & Broccoli Brown Rice Paella in Healthy Cooking Annual Recipes Annual 2014 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. In a Dutch oven, heat oil over medium-high heat.
2. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer.
3. Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender.
Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through. Freeze option
1. Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.
Nutrition Information:
covered percent of daily need
