VEGETABLE PAELLA (Spain)

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VEGETABLE PAELLA (Spain)

 

(6 servings)

1 cup uncooked regular long-grain brown or white rice

2¾ cups water

1 pound asparagus, cut into 2-inch pieces

3 cups fresh broccoli florets

2 teaspoons olive or vegetable oil

1 medium red bell pepper, chopped (1 cup)

2 small zucchini, chopped (1¼ cups)

1 medium onion, chopped (½ cup)

¾ teaspoon salt

½ teaspoon saffron threads or ¼ teaspoon ground

turmeric

2 large tomatoes, seeded and chopped (2 cups)

2 cans (15 to 16 ounces each) garbanzo beans, drained,

rinsed

1 box (10 ounces) frozen sweet peas, thawed, drained

Lettuce leaves, if desired

 

Cook rice in water as directed on package; set aside

and keep warm.

 

In 2-quart saucepan, heat 1 inch water to boiling. Add

asparagus and broccoli; return to boiling. Boil about

4 minutes or until crisp-tender; drain.

 

In 10-inch skillet, heat oil over medium-high heat.

Add asparagus, broccoli, bell pepper, zucchini, onion,

salt and saffron; cook 5 minutes, stirring

occasionally, until onion is crisp-tender.

 

Stir in remaining ingredients except lettuce leaves.

Serve on platter or individual serving plates lined

with lettuce if desired

 

 

 

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