Vegetable Paella


Serving Size:
1-1/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian
  • Lower Protein


  • 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, uncooked
  • 1/2 teaspoon salt
  • 1/2 teaspoon saffron


  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.

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.

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

Kidney and kidney diabetic food choices

  • 1 starch
  • 2 vegetables, medium potassium

Carbohydrate choices


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