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Spring
Vegetable Paella
From: Karen
C. Greenlee
Serving Size : 6
- 1 pound asparagus -- cut into 2" pieces
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 1 cup red bell pepper -- chopped
- 1 1/4 cups zucchini -- chopped
- 1/2 cup onion -- chopped
- 4 cups cooked brown or white long-grain rice
- 2 cups tomatoes -- chopped & seeded
- 3/4 teaspoon salt
- 1/2 teaspoon saffron threads or 1/4 tsp ground turmeric
- 2 15 oz. cans garbanzo beans -- rinsed & drained
- 1 10 pkg. frozen peas -- thawed
Cook asparagus and broccoli florets in enough boiling water to cover
in a 2-qt. saucepan, about 4 minutes or until crisp-tender; drain.
Heat oil in a 10-inch skillet over medium-high heat.
Cook asparagus, broccoli, bell pepper, zucchini, and onion in oil
about 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients.
Cook about 5 minutes, stirring frequently, until hot.
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