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Spring Vegetable Paella

Radcliff's picture
No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!
Ingredients
  Asparagus 1 Pound, cut into 2 inch pieces
  Broccoli flowerets 3 Cup (48 tbs)
  Olive oil/Vegetable oil 2 Teaspoon
  Red bell pepper 1 Cup (16 tbs), chopped
  Zucchini 1 1⁄4 Cup (20 tbs), chopped
  Onion 1 Medium, chopped (1/2 Cup)
  Cooked brown rice/Regular long grain rice 4 Cup (64 tbs)
  Salt 3⁄4 Teaspoon
  Saffron threads/1/4 teaspoon ground turmeric 1⁄2 Teaspoon
  Tomatoes 2 Cup (32 tbs), chopped (Seeded)
  Chick peas 30 Ounce, progresso (Garbanzo Beans Drained, Rinsed)
  Frozen green peas 10 Ounce (Thawed)
Directions

1. Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
2. Heat oil in 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.
3. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Breakfast
Taste: 
Savory
Feel: 
Rich
Method: 
Stir Fried
Interest: 
Holiday, Spring, Kids, Party
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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