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Vegetable Paella With Wild Rice

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  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
  Paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

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Vegetable Paella With Wild Rice Recipe