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:

Quickview
399k Calories
33g Protein
7g Total Fat
48g Carbs
37% Health Score
Limit These
Calories
399k
20%

Fat
7g
11%

  Saturated Fat
1g
8%

Carbohydrates
48g
16%

  Sugar
5g
7%

Cholesterol
291mg
97%

Sodium
1294mg
56%

Get Enough Of These
Protein
33g
67%

Manganese
2mg
117%

Selenium
70µg
101%

Vitamin C
43mg
52%

Phosphorus
472mg
47%

Vitamin B3
6mg
35%

Magnesium
124mg
31%

Copper
0.61mg
31%

Zinc
3mg
26%

Vitamin B6
0.5mg
25%

Iron
4mg
23%

Vitamin B1
0.34mg
23%

Calcium
197mg
20%

Vitamin A
979IU
20%

Vitamin B2
0.32mg
19%

Vitamin K
19µg
19%

Vitamin E
2mg
18%

Potassium
569mg
16%

Fiber
3g
15%

Folate
59µg
15%

Vitamin B12
0.84µg
14%

Vitamin B5
1mg
12%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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