Vegetable Paella
Ingredients
- 1 cup uncooked regular long-grain brown or white rice
- 23 ⁄4 cups water
- 1 lb fresh asparagus spears cut into 2-inch pieces
- 3 cups fresh broccoli florets
- 2 teaspoons olive or vegetable oil
- 1 medium red bell pepper chopped (1 cup)
- 2 small zucchini chopped (11⁄4 cups)
- 1 box 9 oz frozen baby sweet peas
- 1 medium onion chopped (1⁄2 cup)
- 3 ⁄4 teaspoon salt
- 1 ⁄2 teaspoon saffron threads or 1⁄4 teaspoon ground turmeric
- 2 large tomatoes seeded, chopped (2 cups)
- 2 cans 15 oz each garbanzo beans, drained, rinsed
- Lettuce leaves if desired
Instructions
- Cook rice in water as directed on package; set aside and keep warm.
- In 2-quart saucepan, heat 1 inch water to boiling.
- Add asparagus and broccoli; return to boiling.
- Boil about 4 minutes or until crisp-tender; drain.
- In 10-inch skillet, heat oil over medium-high heat.
- Add asparagus, broccoli, bell pepper, zucchini, peas, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in remaining ingredients except lettuce leaves.
- Serve on platter or individual serving plates lined with lettuce if desired.
Notes / Tips / Wine Advice:
No kidding? It’s true, sweet peas are a good source of fiber, and they also rank as one of the top three favorite vegetables in the United States!
Nutritional Information
Calories: 460 kcal