2 tablespoons olive oil, divided use

2 cups sliced onion

1 cup button mushrooms, cut into 1-inch pieces

1 cup portobello mushrooms, cut into 1-inch pieces

1 cup wild mushrooms or other, cut into 1-inch pieces

2 cups frozen peas

2 teaspoons minced garlic

1/2 cup sliced canned sweet pimento

2/3 cup Valencia-style or other short-grain rice

1/4 teaspoon saffron

1 teaspoon smoked paprika

2 cups reduced-sodium vegetable broth

Salt and freshly ground black pepper

1 cup shredded manchego cheese

2 tablespoons chopped parsley (optional garnish)

Heat 1 tablespoon oil in 10-inch paella pan over medium-high heat. Add onion. Saute 2 minutes. Add mushrooms and saute 2 minutes. Add the peas, garlic and pimento. Continue to saute 2 minutes. Push vegetables to the side and add remaining tablespoon oil to the cleared area and stir in rice. Saute 2 minutes. Sprinkle on the saffron and smoked paprika. Then add the broth. Stir well and bring to a boil. Lower heat, cover and simmer 10 minutes. The paella is ready when the broth has been absorbed and the rice is cooked. Cook a few more minutes, if needed. Add salt and pepper to taste. Spread cheese on top, remove from the heat and cover with a lid or foil for 2 minutes to melt the cheese. Sprinkle parsley on top (optional garnish).

Yield 2 servings.

Per serving: 582 calories (24% from fat), 15.7 g fat (10.4 g saturated, 4.2 g monounsaturated), 40 mg cholesterol, 30.1 g protein, 84.9 g carbohydrates, 9.8 g fiber, 535 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”