Brown Rice Paella with Mussels and Bell Peppers
Paella is usually made with specific varieties of polished white rice that cook quickly and create a lovely texture. This brown rice paella retains the traditional flavours of paella while adding more nutrition.
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- 1 kg mussels
- 1/3 cup extra virgin olive oil
- 1 red onion diced
- 2 large red bell peppers cut into thin stripes
- 4 garlic cloves crushed
- 1 tsp fennel seeds
- 1 tsp smoked paprika
- 3 cups chicken stock salt-reduced
- 1-1/4 cups short-grain brown rice
- 1 cup white wine
- 1 pinch saffron threads
- 1 cup green peas
- 1 lemon cut into wedges
- to serve fresh parsley chopped
You can replace the wine with extra stock. If preferred, remove some mussels from their shells and add to the paella. Reserve some in their shells for garnish. Discard any mussels that don't open when cooked.
Each serving provides 1591 kJ, 380 kcal, 12g protein, 14g fat (2g saturated fat) 44g carbohydrate (5g sugars), 4g fibre, and 568mg sodium.