Steel Cut Oat Vegetarian Paella

4-6
Servings
10 min
Preparation Time
30 min
Cook Time
Ingredients
Rating

Steel Cut Oat Vegetarian Paella is our take on the classic Spanish dish. This recipe for a comforting vegetable paella is hearty, flavorful, and a unique way to enjoy oats for lunch or dinner. Loaded with spices and vegetables, this savory meatless dish will have your mouth watering.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1/2 tsp saffron threads (about 12-20 threads)
3 tbsp water, warm
2 tbsp olive oil
2 bell peppers (any color), thinly sliced
1 yellow onion, thinly sliced
2 cloves garlic, minced
1 (14 oz) can diced tomatoes in juice
1 tsp red pepper flakes
1 ½ tsp sweet paprika
3 bay leaves
1 ½ cups Quaker® Steel Cut Oats
3 ½ cups low-sodium vegetable broth
1/2 tsp salt
1 (14 oz) can artichoke hearts in water, drained and quartered
1 ½ cups asparagus, cut into 2 inch pieces
1 cup green peas, frozen
Cracked black pepper, to taste
2 tbsp chopped parsley
1 lemon, quartered

Cooking Instructions

In a small bowl combine saffron threads and water and let steep.
In a large, deep sauté pan or paella pan heat olive oil over medium heat.
Add bell peppers and onions and cook about 5 minutes, until tender.
Add garlic, tomatoes, red pepper flakes, paprika, and bay leaves.
Stir to combine and and cook for another 3-4 minutes, stirring often.
Add the oats, vegetable broth, salt, and saffron water mix.
Stir to combine.
Bring to a boil, reduce heat to medium-low and cook uncovered for 15 minutes.
Do not stir.
Add the artichokes, asparagus, and frozen peas on top and cook for an additional 5 minutes.
Cover, turn off heat, and let stand for 10 minutes.
Uncover and fluff oats with a fork. Season to taste with black pepper.
Garnish with parsley and lemon wedges.

Brought to you by Sam Stephens of OatMeals NY.

Key Products

Quaker® Steel Cut Oats - Quick 3-MINUTE

Quaker® Steel Cut Oats - Traditional

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Ingredient Substitutions

Cooking Instructions

In a small bowl combine saffron threads and water and let steep.
In a large, deep sauté pan or paella pan heat olive oil over medium heat.
Add bell peppers and onions and cook about 5 minutes, until tender.
Add garlic, tomatoes, red pepper flakes, paprika, and bay leaves.
Stir to combine and and cook for another 3-4 minutes, stirring often.
Add the oats, vegetable broth, salt, and saffron water mix.
Stir to combine.
Bring to a boil, reduce heat to medium-low and cook uncovered for 15 minutes.
Do not stir.
Add the artichokes, asparagus, and frozen peas on top and cook for an additional 5 minutes.
Cover, turn off heat, and let stand for 10 minutes.
Uncover and fluff oats with a fork. Season to taste with black pepper.
Garnish with parsley and lemon wedges.