Recipe description
July 13, 2026
Vegetable paella with artichokes
Colorful vegetable paella with artichokes supports gentle digestion
High Fiber
Fiber Rich
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from brown rice, artichokes, and vegetables.
- Colorful plant variety provides polyphenols and dietary diversity.
- Olive oil and whole grains support balanced, slower-digesting meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Rice, brown
1
cup
Artichoke
4
piece
Oil, olive
2
tablespoon
Onion
1
piece
Garlic
2
clove
Capsicum, red
1
piece
Capsicum, green
1
piece
Tomato
2
piece
Bean, green
0.5
cup
Saffron
0.25
teaspoon
Paprika powder
1
teaspoon
Vegetable broth
2.5
cup
Lemon
0.5
piece
Parsley
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Prepare the artichokes by trimming the stems and removing tough outer leaves. Cut in half and remove the fuzzy choke if present.
2
Heat olive oil in a large paella pan or skillet over medium heat. Add chopped onion and garlic, sauté until softened.
3
Add diced bell peppers and cook for 3-4 minutes until slightly softened.
4
Stir in brown rice and toast for 1-2 minutes until fragrant.
5
Add saffron, paprika powder, salt, and pepper. Stir to coat the rice.
6
Pour in vegetable broth and bring to a simmer. Add artichokes and green beans.
7
Reduce heat to low, cover, and simmer for 35-40 minutes until rice is cooked and liquid is absorbed.
8
Arrange sliced tomatoes on top during the last 10 minutes of cooking.
9
Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and lemon wedges.
10
Serve warm directly from the pan.
More Recipes For Your Gut
Nutrition
600 kcal
Calories
9 g
Protein
89 g
Carbohydrates
9 g
Fiber
10 g
Sugar
26 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
Is this dish vegan or vegetarian?
Yes. It’s vegetarian and vegan as written when using vegetable broth; if you want it vegan, skip any yogurt garnish.
Can I substitute the brown rice with another grain?
Yes, but cooking times and liquid amounts will differ. Quinoa or white rice are common substitutes; adjust accordingly.
How can I increase the protein content?
Add chickpeas or white beans, or serve with tofu or tempeh on the side.
How should I store leftovers?
Cool and refrigerate in an airtight container for 3–4 days; reheat gently. You can freeze for 1–2 months.
Is saffron essential in this recipe?
Saffron provides color and aroma; you can substitute turmeric for color, but the flavor will differ.
Is this dish gluten-free?
Naturally gluten-free if you use gluten-free stock and check spice labels.
How spicy is this dish?
Paprika is mild; you can add chili or black pepper to taste.
How do I adapt the portions for more mouths?
Scale the ingredients while keeping the rice-to-liquid ratio (about 1 cup brown rice to 2.5 cups broth) for each additional serving.
Do I need to serve it with yogurt?
No. The yogurt garnish is optional and can be omitted for dairy-free or vegan preferences.
Can I freeze this dish?
Yes. Freeze cooked paella for 1–2 months; thaw and reheat gently.
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