Vegetarian almond paella with dried tomatoes

Name: vegetarian almond paella with dried tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 vegetable stock; 1 little pot sundried tomatoes on oil 185 g; 1 tray roasted almonds 110 g; 2 great onions; 3 tomatoes; 3 tablespoons olive oil; 1 package yellow rice 325 g; 1 business suit peas freezer, 450 g; 1 bag fresh parsley 30 g

A tasty Spanish recipe. The vegetarian main course contains the following ingredients: vegetable stock, sun-dried tomatoes on oil (185 g), roasted almonds (110 g), onions, tomatoes, olive oil, yellow rice (325 g), peas (frozen, 450 g) and fresh parsley ( 30 g).

Ingredients

Directions

Grow the vegetable stock tablet in 1/2 l of boiling water.
Meanwhile, almonds coarsely chop with knife.
Peel onions and cut into rings.
Cut tomatoes into pieces.
Cut sun-dried tomatoes into thin strips.
Heat oil in wide frying pan or peanut pan and bake for 3 min.
Stir in rice, tomato strips, half almonds and peas.
Add broth.
Bring to the boil and simmer with a lid on a low heat for about 10 minutes.
Chop minced parsley, with leftover almonds and chunks of tomato through paella.
Paella on 4 plates..

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Nutrition

659Calories

Sodium0% DV1.130mg

Fat42% DV27g

Protein38% DV19g

Carbs28% DV85g

Fiber40% DV10g

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