Brothy vegetable rice

May 7, 2026

A comforting and vibrant spoon dish, where the rice soaks up the essence of fresh vegetables. This recipe is an example of nutritional balance and flavor; we use Bonsalt to enhance the notes of the garden without adding sodium, and Cream of Tartar to stabilize the vegetables' pigments and the texture of the broth.

Estimated time: 45 minutes.
Difficulty: ⭐⭐
Servings: 4 servings.
Number of people and some extra details: For 4 people. High-fiber dish, low in fat, and an excellent source of potassium.

Ingredients

200g rice (preferably short-grain).
1 zucchini, 2 carrots, and 100g green beans.
1 onion, 1 red bell pepper, and 2 cloves of garlic.
1.2 liters homemade vegetable broth.
1 pinch of Bonsalt low in sodium from Castelló.
0.5g of Cream of Tartar from Castelló (mineral stabilizer).
Sweet paprika, saffron threads, and Extra Virgin Olive Oil (EVOO).

Nutritional Analysis and Technical Sheet

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	6.8 g	Plant-based contribution from the vegetables and grain.
	Healthy Fats	5.2 g	Monounsaturated fatty acids from EVOO.
	Carbohydrates	42.5 g	Complex slow-release energy.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Maintains blood pressure.
	Potassium (Cream of Tartar)	20.7 g (per 100g)	Key natural mineral source.
	Sodium (Bonsalt 0%)	0 g	100% sodium-free.
Vitamins and Others	Vitamin A and C	High	Great antioxidant power (carrot and bell pepper).
	Dietary Fiber	4.1 g	Digestive health and satiety.
	Calories	258 Kcal	Balanced and light dish.

Detailed Description (Method)

Base Sofrito: Finely dice the onion, bell pepper, and garlic into brunoise. In a paella pan or wide casserole dish with EVOO, sauté over low heat until the onion is translucent.
Adding the Vegetables: Add the diced zucchini, carrots, and green beans. Sauté for 5 minutes. Add the pinch of Bonsalt and Cream of Tartar. The Cream of Tartar will help the green of the beans and the orange of the carrot stay vibrant during cooking.
Flavoring: Add a teaspoon of paprika and the saffron threads. Stir quickly so it doesn't burn and add the rice. Sauté the rice for one minute so it absorbs the aromas.
Brothy Cooking: Pour in the hot vegetable broth. Cook over high heat for the first 5 minutes, then reduce to medium-low heat for another 12-15 minutes. The goal is for the grain to be cooked but surrounded by a thick, flavorful broth.
Technical Rest: Turn off the heat and let it rest, covered, for 3 minutes. The potassium in Bonsalt will finish balancing the natural salty profile of the vegetables.

Chef's Secrets

Broth Texture: Using Cream of Tartar from Castelló helps the rice starch release in a controlled way, giving the broth a slightly creamier texture without needing extra fat.
Enhanced Flavor: By not using table salt, the garden-fresh flavors are not masked, allowing the saffron and paprika to shine in all their splendor.