Guest guest Posted February 5, 2008 Report Share Posted February 5, 2008 Spring Vegetable Paella 1 lb asparagus, cut into 2 " pieces 3 cups broccoli florets 2 tbsps. olive oil 1 cup red bell pepper, chopped 1 1/4 cup zucchini, chopped 1/2 cup onion, chopped 4 cup cooked brown or white long grain rice 2 cups tomatoes, chopped, seeded 3/4 tsp. salt 1/2 tsp. saffron threads or 1/4 tsp. ground 2 cups garbanzo beans, rinsed, drained 1 frozen peas; thawed Cook asparagus and broccoli florets in enough boiling water to cover in a 2 quart saucepan, about 4 minutes or until crisp-tender; drain. Heat oil in a 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini, and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot. ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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