Vegetable Paella 1/4 c Veggie broth
2/3 c Chopped onion
2/3 c Diced red bell pepper
2 Cloves garlic minced
1 c Frozen artichoke hearts; thawed
1 1/2 c Tightly packed torn fresh spinach
1/2 c Water
21 oz Vegetable broth
1 1/4 c Uncooked jasmine rice
3/4 ts Salt
1/2 ts Hungarian sweet paprika
1/4 ts Saffron threads
1 c Frozen baby lima beans; thawed
1/3 c Frozen green peas; thawed
Add 1/4 cup veggie broth to a non-stick pan and heat until warm.
Add onion, bell pepper, and garlic, and saute 3 minutes. Add artichokes;
saute 2 minutes. Add spinach, water, and broth; bring to a boil. Stir in
rice and next 3 ingredients. Cover, reduce heat, and simmer 15 minutes.
Stir in lima beans and peas; cover and cook an additional 10 minutes or
until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork. Yield: 7 servings (serving size: 1 cup).
Vegetable Paella printer friendly version located here. (Just the recipe. Nothing else.)
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