The flavors of Spain made the easy way!
We love a good slow cooker recipe because you can throw everything in, go about your day, and then come home to an amazing meal just in time for dinner. This recipe is easy to make and one that your whole family will love. Traditional paella is made with many variations of seafood and poultry, but our version of Slow Cooker Vegetarian Paella is vegetarian with all of the same flavors as the traditional.
Slow Cooker Vegetarian Paella
Servings 6
Equipment
- Slow Cooker/Crockpot
Ingredients
- 2 tsp. olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup brown rice (uncooked)
- 2-1/4 cup vegetable, or chicken broth
- 1 14 oz. can stewed tomatoes
- 1 small zucchini, slice in half lengthwise then cut in 1/2" pcs. (about 1 cup)
- 1 red bell pepper, chopped
- 2 tsp. Italian dressing
- 1/2 tsp. ground turmeric
- 1/8 tsp cayenne pepper
- 1 14 oz. can artichoke hearts, chopped
- 1/2 cup baby peas, frozen
- 3/4 tsp. salt
Instructions
- If you have a slow cooker that has a stovetop setting, heat it to high and add the onions. If you do not have a slow cooker with a stovetop setting, heat a nonstick skillet to medium on the cooktop. Add the onions, and cook until translucent and tender, about 6-8 minutes. Transfer into the slow cooker.
- Once the onions are cooked and in the slow cooker, stir in uncooked brown rice. Add the broth, tomatoes, zucchini, bell pepper, Italian seasoning, turmeric, and cayenne, and mix well.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours until liquid is absorbed.
- Add peas and artichokes and cook for another 10 minutes.
Enjoy!
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