Quick Vegetarian Paella - Spanish

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Quick Vegetarian Paella - Spanish

 

2 tablespoons extravirgin olive oil

2 cups chopped onion

2 cups (1-inch) chopped green bell pepper

1 cup sliced cremini mushrooms

2 garlic cloves, minced

3 cups uncooked quick-cooking brown rice

2 cups fat-free, less-sodium vegetable broth (such as

Swanson Certified Organic)

1 cup water

1 teaspoon saffron threads, crushed, or ground

turmeric

1/2 teaspoon dried thyme

2 cups chopped tomato

1 cup frozen green peas

1/2 cup pimiento-stuffed olives, chopped

2 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon freshly ground black pepper

1 (14-ounce) can artichoke hearts, drained and

coarsely chopped

Chopped fresh flat-leaf parsley (optional)

 

 

 

 

 

Heat olive oil in a stockpot over medium-high heat.

Add onion, bell pepper, mushrooms, and garlic; sauté 5

minutes. Stir in rice and next 4 ingredients (through

thyme); bring to a boil. Cover, reduce heat, and

simmer 10 minutes.

 

Stir in tomato, green peas, olives, 2 tablespoons

parsley, black pepper, and artichoke hearts. Cook 3

minutes or until rice is tender and mixture is

thoroughly heated. Garnish with additional chopped

fresh parsley, if desired.

 

Yield: 5 servings (serving size: about 2 cups)

 

CALORIES 350 (23% from fat); FAT 8.9g (sat 1g,mono

5.1g,poly 0.9g); PROTEIN 10.8g; CHOLESTEROL 0.0mg;

CALCIUM 78mg; SODIUM 686mg; FIBER 7.2g; IRON 3.4mg;

CARBOHYDRATE 62g

 

Source: Cooking Light, APRIL 2005

Formatted by Chupa Babi: 12.27.07

 

AuthorNote: Despite the length of its ingredient list,

this recipe still yields a splendid meal in about 30

minutes. Complete the menu with steamed green beans,

and packaged mixed baby greens tossed with bottled

orange sections and toasted almond slices.

 

ChupaNote: we add capers and prepared roasted red

pepper (in oil, drained).

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