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Recipe tags: Mediterranean, Stove Top, Vegetarian

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Vegetables

Vegetable Paella

Recipe created by DaVita dietitian Caroline from Virginia.

Portions:   8

Serving size: 1-1/3 cup  (Dialysis diet reduce to 3/4 cup)

Ingredients

• 2 cups asparagus
• 3 cups broccoli flowerets
• 1 cup bell pepper, chopped (1 medium pepper)
• 1-1/4 cup zucchini, chopped (2 small)
• 1/2 cup onion, chopped
• 2 teaspoons olive or vegetable oil
• 4 cups white rice, cooked
• 3/4 teaspoon salt
• 1/2 teaspoon saffron or 1/4 teaspoon ground turmeric

Preparation

1. Fill a 2-quart saucepan with enough water to cover asparagus and broccoli. Boil water and cook asparagus and broccoli for about 4 minutes or until crisp-tender and drain.
2. Heat oil in 10” skillet over medium-heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally until onion is crisp-tender.
3. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Nutrients per serving 1-1/3 cup portion

• Calories 157             
• Protein 5 g                
• Carbohydrates 32g  
• Fat 2 g                                   
• Cholesterol 0 mg      
• Sodium 233 mg                   
• Potassium 414 mg  
• Phosphorus 114 mg
• Calcium 49 mg
• Fiber 3.8 g

Renal and Renal Diabetic Food Choices

• 1-1/2 starch
• 2 vegetables, medium potassium

Carbohydrate Choices

• 2

Nutrients per serving 3/4 cup portion

• Calories 89   
• Protein 3 g                
• Carbohydrates 18g  
• Fat 1 g                                   
• Cholesterol 0 mg      
• Sodium 133 mg                   
• Potassium 237 mg  
• Phosphorus 65 mg  
• Calcium 28 mg
• Fiber 2.2 g

Renal and Renal Diabetic Food Choices

• 1 starch
• 1 vegetables, medium potassium

Carbohydrate Choices

• 1

Helpful Hint:

• If you are on a low potassium diet follow the 3/4 cup serving size.

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