VEGAN -- Spring Vegetable Paella

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* Exported from MasterCook *

 

Spring Vegetable Paella

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Rice & Grains Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1 pound asparagus -- cut into 2 " pieces

3 cups broccoli florets

2 tablespoons olive oil

1 cup red bell pepper -- chopped

1 1/4 cups zucchini -- chopped

1/2 cup onion -- chopped

4 cups cooked brown or white long-grain rice

2 cups tomatoes -- chopped & seeded

3/4 teaspoon salt

1/2 teaspoon saffron threads or 1/4 tsp ground turmeric

2 15 oz. cans garbanzo beans -- rinsed & drained

1 frozen peas -- ¥thawed

 

Cook asparagus and broccoli florets in enough boiling water to cover in a

2-qt. 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.

 

 

 

 

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Per serving: 340 Calories (kcal); 9g Total Fat; (22% calories from fat); 17g

Protein; 52g Carbohydrate; 0mg Cholesterol; 314mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0