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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, bring broth to a boil; reduce heat. Cover and keep warm.
In a 4-quart Dutch oven, combine rice, water and paprika; bring to a boil over high heat. Reduce heat and simmer, stirring frequently, until most of the liquid is absorbed. Add squash, turnips (or parsnips), bell peppers, carrots and 1 cup of the warm broth; bring to a boil. Reduce heat to medium. Simmer and stir until most of the liquid is absorbed. Continue adding 5 cups of the broth, 1 cup at a time, stirring constantly until liquid is absorbed (about 20 minutes).
Add mushrooms, zucchini, green onions and the remaining 1 cup broth. Cook and stir until liquid is absorbed, vegetables are tender and rice is tender yet slightly firm in the center (about 10 minutes more).
Remove from heat; stir in oil. Sprinkle with thyme.