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Vegetable Paella (WF, GF, DF)

This is low fat, good fibre and is great on its own or with grilled fish or grilled chicken.

Serves 6


  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 225g leeks, washed and sliced (or red onions, or shallots)
  • 3 celery sticks, chopped
  • 1 red capsicum pepper, seeded and sliced
  • 2 zucchini, sliced
  • 175g brown cap mushrooms, sliced
  • 400g can cannellini beans (or black-eyed peas/beans)
  • 175g/1 ½ cups of frozen peas
  • 450g/2 ¼ cups long grain brown rice
  • 900 ml/3 ¾ cups vegetable stock
  • 60 ml/4 tablespoons dry white wine
  • a few saffron threads
  • 225g cherry tomatoes - halved
  • 45 - 60ml fresh mixed herbs
  • salt and ground black pepper
  • celery leaves/parsley and cherry tomatoes to garnish
  • lemon wedges to serve


  1. Put garlic, onion, leeks, celery, red pepper, zucchini and mushrooms in a large pan on high heat.
  2. Rinse and drain the cannellini beans. Add them to the pan with the peas, brown rice, white wine, stock and saffron threads.
  3. Cover and bring to the boil, then reduce the heat and simmer, uncovered, stirring occasionally, for about 35 minutes, or until almost all the liquid has been absorbed and the rice is tender.
  4. Stir in the tomatoes. Chop the herbs and add them to the pan.
  5. Season to taste. Serve immediately, garnish with cherry tomatoes and lemon wedges for squeezing.


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