Riced Cauliflower Medley Paella

Riced Cauliflower Medley Paella

Servings
SERVINGS

6

Prep Time
PREP TIME

25 Min

FEATURED PRODUCTS

Green Giant® Riced Cauliflower Risotto Medley

Green Giant® Riced Cauliflower Risotto Medley
WHERE TO BUY
Riced Cauliflower Medley Paella
Full Recipe

FULL RECIPE

Serving Size: 6

Prep Time: 25 minutes

Green Giant product(s) used: Green Giant® Riced Cauliflower Risotto Medley

Lists of ingredients:

  • 12 oz. Green Giant® Riced Veggie Cauliflower Risotto Medley
    2 tablespoons olive oil
    1 onion, diced
    4 cloves garlic, minced
    1 teaspoon paprika
    2 pinched saffron threads or 1 teaspoon turmeric
    1/4 cup vegetable stock
    3 cups Roasted Vegetables, cut into cubes (a combo of your favorite eggplant, butternut squash, zucchini, yellow squash or peppers)
    2 tablespoons Olive oil
    1/2 cups frozen peas
    1/4 cup parsley, chopped

Steps

STEPS

1 Tossed cubed vegetables in olive oil, then pour onto a cookie sheet and bake for 10 minutes in a preheated oven at 400 degrees. Set aside.
2 Heat oil in a large skillet over medium heat. Add onion and sauté until softened, then add garlic. Cook until lightly golden browned.
3 Stir in Green Giant® Riced Veggie Cauliflower Risotto Medley, then add spices and stock.
4 Stir in the roasted veggies, sauté all together for about 5 minutes.
5 Add parsley, and cook through.
6 Serve

TIPS & TRICKS

Serving Size: 6

Prep Time: 25 minutes

Green Giant product(s) used: Green Giant® Riced Cauliflower Risotto Medley

  • 12 oz. Green Giant® Riced Veggie Cauliflower Risotto Medley
    2 tablespoons olive oil
    1 onion, diced
    4 cloves garlic, minced
    1 teaspoon paprika
    2 pinched saffron threads or 1 teaspoon turmeric
    1/4 cup vegetable stock
    3 cups Roasted Vegetables, cut into cubes (a combo of your favorite eggplant, butternut squash, zucchini, yellow squash or peppers)
    2 tablespoons Olive oil
    1/2 cups frozen peas
    1/4 cup parsley, chopped

1 Tossed cubed vegetables in olive oil, then pour onto a cookie sheet and bake for 10 minutes in a preheated oven at 400 degrees. Set aside.
2 Heat oil in a large skillet over medium heat. Add onion and sauté until softened, then add garlic. Cook until lightly golden browned.
3 Stir in Green Giant® Riced Veggie Cauliflower Risotto Medley, then add spices and stock.
4 Stir in the roasted veggies, sauté all together for about 5 minutes.
5 Add parsley, and cook through.
6 Serve

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