Whole Grain Paella Variation Recipe by Jesús Ruiz
Cooking Instructions 40 minutes 1 Sauté the turkey with coarse salt and freshly ground black pepper to taste in a paella pan, large skillet, or wide shallow pot, without oil, over medium-high heat until browned. 2 Add a splash of extra virgin olive oil and continue sautéing for a few more minutes. 3 Cut the asparagus and add it to the pan. Season with herbes de Provence to taste, and sauté with the turkey until the asparagus starts to become tender. 4 Blend the tomato with the garlic and add it to the pan along with the saffron. Mix and cook for a few minutes. 5 Add the rice, stir to combine all the ingredients, then pour in the water. Spread everything evenly in the pan and cook until all the water is absorbed. Let it cook for a couple more minutes, then cover and let it rest for a few minutes before serving. Enjoy! 1 Sauté the turkey with coarse salt and freshly ground black pepper to taste in a paella pan, large skillet, or wide shallow pot, without oil, over medium-high heat until browned. 1 Sauté the turkey with coarse salt and freshly ground black pepper to taste in a paella pan, large skillet, or wide shallow pot, without oil, over medium-high heat until browned. 2 Add a splash of extra virgin olive oil and continue sautéing for a few more minutes. 2 Add a splash of extra virgin olive oil and continue sautéing for a few more minutes. 3 Cut the asparagus and add it to the pan. Season with herbes de Provence to taste, and sauté with the turkey until the asparagus starts to become tender. 3 Cut the asparagus and add it to the pan. Season with herbes de Provence to taste, and sauté with the turkey until the asparagus starts to become tender. 4 Blend the tomato with the garlic and add it to the pan along with the saffron. Mix and cook for a few minutes. 4 Blend the tomato with the garlic and add it to the pan along with the saffron. Mix and cook for a few minutes. 5 Add the rice, stir to combine all the ingredients, then pour in the water. Spread everything evenly in the pan and cook until all the water is absorbed. Let it cook for a couple more minutes, then cover and let it rest for a few minutes before serving. Enjoy! 5 Add the rice, stir to combine all the ingredients, then pour in the water. Spread everything evenly in the pan and cook until all the water is absorbed. Let it cook for a couple more minutes, then cover and let it rest for a few minutes before serving. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Quick and Tasty Chana Masala Crockpot Peach Cobbler Shaking Beef w/ Bitter Green Herbs Salad | Gỏi Bò Lúc Lắc Rau Đắng Garlic Fish Sauce Vinaigrette | Nước Mắm Giấm Tỏi Ớt Trộn Gỏi Tortilla Burgers Quick and Tasty Chana Masala Crockpot Peach Cobbler Shaking Beef w/ Bitter Green Herbs Salad | Gỏi Bò Lúc Lắc Rau Đắng Garlic Fish Sauce Vinaigrette | Nước Mắm Giấm Tỏi Ớt Trộn Gỏi Tortilla Burgers Curd Poha (Fireless recipe for kids) Urad Chane ki dal Vada pav Banana pancake No sugar Banana Cupcakes Savoury Mashed Sweet Potatoes. (After School Bites) Potato pakoda Super crispy tasty onion pakoda with spicy chutney Ikan Bili Sambal Paste ⭐️⭐️⭐️⭐️ Crockpot Peach Cobbler Curd Poha (Fireless recipe for kids) Urad Chane ki dal Vada pav Banana pancake No sugar Banana Cupcakes Savoury Mashed Sweet Potatoes. (After School Bites) Potato pakoda Super crispy tasty onion pakoda with spicy chutney Ikan Bili Sambal Paste ⭐️⭐️⭐️⭐️ Crockpot Peach Cobbler