Vegetable Paella With Wild Rice
|Dried cannellini beans/Other white beans||1 Cup (16 tbs)|
|Dried lima beans||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Chopped tomato||1 2⁄3 Cup (26.67 tbs)|
|Chopped red bell pepper||1 Cup (16 tbs)|
|Chopped yellow bell pepper||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Diced zucchini||3⁄4 Cup (12 tbs)|
|Diced yellow squash||3⁄4 Cup (12 tbs)|
|Chopped fresh rosemary/1 teaspoon dried rosemary||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Water||2⁄3 Cup (10.67 tbs)|
|Kalamata olives||1⁄3 Cup (5.33 tbs), pitted and sliced|
|Saffron threads||1 1⁄4 Teaspoon, crushed|
|Canned vegetable broth||43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each)|
|Cooked wild rice||3 Cup (48 tbs), cooked without salt and fat|
Sort and wash beans; place in a large Dutch oven.
Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes.
Remove from heat; cover and let stand 1 hour.
Drain beans in a colander, and set aside.
Heat oil in Dutch oven over medium heat until hot.
Add tomato and next 7 ingredients; saute 5 minutes or until tender.
Add beans, water, and next 6 ingredients; cover, reduce heat, and simmer 1 hour or until beans are tender.
Stir in rice, and simmer an additional 3 minutes.