LOW FAT--Paella Vegetariana

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* Exported from MasterCook *

 

Paella Vegetariana

 

Recipe By :Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Fatfree Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp. water -- (2 to 3 tbsp.)

1 cup thinly sliced leeks or coarsely chopped

onions

1 tbsp. minced garlic

2 1/4 cups water

1 tbsp. instant vegetable broth powder

1/2 tsp. saffron threads (or 1/4 tsp. turmeric)

1/2 tsp. salt -- or to taste (1/2 to 3/4 tsp.)

1 1/4 cups long grain white rice

1 cup diced carrots

1 cup frozen peas -- defrosted, or 1 1/2cups sliced defrosted

artichoke hearts

1 cup frozen corn -- defrosted

1 3/4 cups cooked red kidney beans or 1 15-ounce can -- drained

1/2 cup diced roasted red pepper

freshly ground black pepper to taste

 

Heat the 2-3 tbsp. water in a large, heavy saucepan. Sauté the leeks and garlic

over medium heat for 1 minute, stirring frequently. Stir in the water, stock

powder, saffron, and salt, rubbing the saffron between your fingers to release

its flavor as you add it. Bring to a boil. Stir in the rice and carrots. Cover,

reduce the heat, and simmer for 18 minutes.

 

 

Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the

rice. Cover and remove from the heat. Let sit until the rice is tender and the

vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and

additional salt if needed. Stir well and serve.

 

Adapted from Lorna Sass' Short-Cut Vegetarian

 

 

Source:

" Short-Cut Vegetarian "

 

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Per serving: 79 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g

Protein; 17g Carbohydrate; 0mg Cholesterol; 327mg Sodium

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

Other Carbohydrates

 

 

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