Veggie Paella (added crawfish)
Deceptively easy, this colorful recipe boasts a balance of flavor and nutrition.
Servings
8servings
Servings
8servings
Ingredients
  • 1tablespoon olive oil
  • 1cup chopped onion
  • 1 red bell peppercored, chopped
  • 1cup sliced mushrooms
  • 1teaspoon minced garlic
  • 2 packages yellow rice5-ounce
  • wateraccording to rice package directions
  • 1cup chopped tomatoes
  • 1pound Louisiana crawfish tailsoptional
  • 1 package frozen peasthawed or frozen edamame, thawed, 10-ounce
  • 1/2teaspoon paprika
  • 1teaspoon dried basil leaves
Instructions
  1. In large nonstick pot, heat oil, saute onion, red pepper, mushrooms, garlic 5–7 minutes.
  2. Add rice and water, bring to boil. Reduce heat, cover, cook 20–25 minutes or until rice is done.
  3. Stir in remaining ingredients until heated through.
Recipe Notes

Per Serving: Calories 227, Calories from fat (%) 9, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 668, Carbohydrate (g) 43, Dietary Fiber (g) 6, Sugars (g) 5, Protein (g) 9,

Diabetic Exchanges: 2 1/2 starch, 1 vegetable

Terrific Tidbit: Add whatever veggies  or beans you’re in the mood as the rice is the base to hold the vegetables. This may also be served as a side.  You’ll love the addition of Louisiana crawfish!