Vegetable Paella with Aborio Rice

world.food's picture

Jan. 18, 2012

Ingredients

Water 1/2 Cup (8 tbs)
Carrots 2 , halved
Green beans 1/4 Pound
Olive oil 4 Tablespoon
Onion 1 Large , chopped
Garlic 6 Clove (30 gm) , minced
Green pepper 1 Large , chopped
Red pepper 1 Large , chopped
Jalapeno pepper 1 , minced
Arborio rice 2 Cup (32 tbs)
Chopped tomatoes 2 Cup (32 tbs)
Saffron 1/4 Teaspoon
Water 3 Cup (48 tbs)
Salt 1 Teaspoon
Cayenne pepper 1/2 Teaspoon
Slivered almonds 1 Cup (16 tbs)
Dried parsley 1/2 Cup (8 tbs)
Green peas 1 Cup (16 tbs)
Zucchini 2 , halved and sliced
Soy granules 1 Tablespoon
Whole almonds 1 Tablespoon (for garnish)

Directions

MAKING

1. In 1/2 cup of water steam the carrots and beans separately till they turn crisp and tender.

2. Place the carrots in a colander and rinse. Drain. Keep aide.

3. In a skillet add warm olive oil. Add peppers, onion and garlic. Saute 3 minutes.

4. Add rice. Stir for 2 minutes till the rice gets translucent.

5. Add saffron and tomatoes. Simmer 5 minutes.

6. Add cayenne, salt and water. Boil the paella. Cover and simmer for 40 minutes till the rice is tender.

7. Add slivered almonds, string beans, zucchini, parsley, peas and carrots.

8. Cover the skillet and let it stand for a few minutes.

SERVING

9. Serve Vegetable Paella With Aborio Rice warm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 766Calories from Fat 270

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 546 mg22.75%

Total Carbohydrates 112 g37.3%

Dietary Fiber 13 g52%

Sugars 21 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet