Spring Vegetable Paella
|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)|
|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)|
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.