Nutrients per serving

  • Calories  146
  • Protein  5 g
  • Carbohydrates  26 g
  • Fat  2 g
  • Cholesterol  0 mg
  • Sodium  150 mg
  • Potassium  305 mg
  • Phosphorus  89 mg
  • Calcium  38 mg
  • Fiber  1.8 g

Vegetable Paella

Saffron, rice and green vegetables are essential paella ingredients, dating back to the original dish created in Valencia on the east coast of Spain. Caroline from Virginia has recreated Vegetable Paella with four kidney-friendly green vegetables. Pull out a large paella, Spanish for pan, and enjoy your daily greens!

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe created by DaVita dietitian Caroline from Virginia.



Portions: 8     Serving size: 1-1/4 cup

Ingredients

  • 2 cups asparagus
  • 3 cups broccoli florets
  • 1 tablespoon olive oil
  • 1 cup green bell pepper
  • 1-1/4 cup zucchini
  • 1/2 cup onion
  • 2 cups white rice, cooked
  • 1/2 teaspoon salt
  • 1/2 teaspoon saffron

Preparation

  1. Chop bell pepper, zucchini and onion.
  2. Prepare white rice according to instructions to make 4 cups.
  3. 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; drain.
  4. 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.
  5. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Renal and renal diabetic food choices

    • 1 starch
    • 2 vegetables, medium potassium

Carbohydrate choices

1

Helpful hints

  • If you are on a low potassium diet reduce portion to 3/4 cup . 
  • Portion leftovers into individual servings, place in freezer zip-top bags and freeze. Reheat in the microwave for a quick side dish later.
  • Substitute 1/4 teaspoon ground turmeric for saffron if desired.
 

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What's everyone saying?

1 Comment | Average User Rating:

Vegetable Paella

Saltymarsh says:

1

According to National Kidney Foundation, broccoli is a high potassium food and is therefore a NO-NO. Why is a dietitian writing and DaVita publishing this recipe? If not DaVita, who am I supposed to follow? Moderator Comment: The DaVita dietitian team does allow broccoli in their diet guidelines and patient education materials since a 1/2 cup portion has only 115 to 188 mg potassium, depending on if it is fresh or frozen cooked, and if it is chopped, florets or spears. You can include broccoli in a low potassium diet. If you follow the recipe guidelines for 3/4 cup your potassium is 237 mg a serving, an acceptable amount for a low potassium vegetable dish. When evaluating recipes, it is important to look at the total nutrient amount per serving as opposed to each individual ingredient in the recipe.

Apr. 28, 2011, 5:15 PM - Inappropriate review?

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