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Golden Green Paella

November 11, 2009

You know what’s hard?  Trying to convince your husband to eat fish when you, in fact, do not eat fish.

Me (trying to appeal to his health conscious attitude): Oh honey, the Omega fatty acids are sooo good for you!

The Omnivore: *giving me the side eye*

Me (trying to appeal to his vanity): It’ll make your hair and skin look sooo good!

The Omnivore: *grunt*

Me (coaxing him along by complementing past behavior): Remember how you thought you didn’t like healthy food?  Well you love what I make you!  This won’t be any different.

The Omnivore: *leaving the kitchen*

So, needless to say, this non-traditional-but-fish-containing paella recipe became a vegetarian meal in our house (except that I added chicken to his portion).


This meal was delicious.  It was a great way to use leftover rice in a non-Asian-fried-rice way.  It was chock full of veggies and the turmeric offered a clever disguise for the brown rice used in the recipe.

Golden Green Veggie Paella (4 servings – see original recipe for alternative using instant rice)
1/2 tsp. salt
1/4 tsp. black pepper
1 large leek, sliced
3 cloves garlic, minced
2 cups cooked brown rice
1/2 tsp. dried oregano, crushed
3/4 tsp. ground turmeric
8 oz. fresh snow peas (2-1/3 cups)
1 large green sweet pepper, cut into 1/2-inch pieces
2 Tbsp. chopped fresh Italian (flat-leaf) parsley

In a large wok, add a swirl of olive oil and saute green pepper 2 minutes.  Add leek and minced garlic and cook until veggies are soft.  Stir in snow peas as well as salt, pepper, oregano, and turmeric.  Add brown rice and cook until heated through.  Sprinkle with parsley.


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