Not your traditional paella, this veggie-rich version gets its savoriness from mushrooms. For an evenly crispy base, use a large pan. To kick up the flavor a notch, top with a dollop of aioli.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Makes: 6 cups
Time: 60 minutes


  • 1 lb. mushrooms, any kind
  • 3 Tbs. + 1 Tbs. extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 Tbs. Worcestershire sauce
  • 2 Tbs. reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • 2 cups short-grain brown rice
  • 4 cups mushroom or vegetable stock (preferably homemade)
  • ½ tsp. kosher salt
  • 2 cups frozen peas
  • 1 bunch scallions, sliced


  1. Preheat the oven to 325ºF. Slice 6 mushrooms and set them aside. Finely chop the remaining mushrooms. In a large, heavy, oven-safe pan over medium-high heat, heat 3 Tbs. oil until shimmering. Sauté the chopped mushrooms and onion until they start to brown, 5–7 minutes.
  2. Add the Worcestershire sauce, soy sauce, and garlic. Cook, stirring, for 1 minute. Stir in the rice and stir-fry for 2 minutes. Stir in the stock and salt. Bring to a boil.
  3. Cover tightly with a lid or foil. Place in the oven and bake until the rice has absorbed all the stock and has started to crisp at the bottom, 40–45 minutes.
  4. In a medium pan over medium-high heat, heat the remaining 1 Tbs. oil until shimmering. Sauté the reserved 6 sliced mushrooms until lightly browned, about 3 minutes. Add the peas and scallions and stir-fry until hot, 1–2 minutes. Spoon over the rice.

Nutrition Information

Per serving (1 cup):

  • Calories: 390
  • Total fat: 11 g
  • Sat fat: 1.5 g
  • Carbs: 64 g
  • Fiber: 6 g
  • Total sugar: 7 g
  • Added sugar: 0 g
  • Protein: 11 g
  • Sodium: 460 mg