Ultimate Vegetarian - Vegetable Paella

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* Exported from MasterCook *

 

Vegetable Paella

 

Recipe By :Cooking Light YEAR: 1994 ISSUE: Nov/Dec PAGE: 146

Serving Size : 7 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Vegetable cooking spray

2/3 cup chopped onion

2/3 cup diced red bell pepper

2 cloves garlic -- minced

1 cup frozen artichoke hearts -- thawed

1 1/2 cups tightly packed torn fresh spinach

1/2 cup water

21 ounces low-salt chicken broth

1 1/4 cups uncooked jasmine rice

3/4 teaspoon salt

1/2 teaspoon Hungarian sweet paprika

1/4 teaspoon saffron threads

1 cup frozen baby lima beans -- thawed

1/3 cup frozen green peas -- thawed

 

Coat a large saucepan with cooking spray, and place over medium-high heat until

hot. Add onion, bell pepper, and garlic, and saute 3 minutes. Add artichokes;

saute 2 minutes. Add spinach, water, and broth; bring to a boil. Stir in rice

and next 3 ingredients. Cover, reduce heat, and simmer 15 minutes. Stir in lima

beans and peas; cover and cook an additional 10 minutes or until liquid is

absorbed. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.

 

 

 

 

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Per serving: 192 Calories (kcal); 1g Total Fat; (5% calories from fat); 10g

Protein; 39g Carbohydrate; 0mg Cholesterol; 293mg Sodium

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

Other Carbohydrates

 

NOTES : Here's a takeoff on the classic Spanish dish with saffron-flavored rice,

minus the shellfish, chicken, and sausage. If you want to stick with tradition,

include grilled shrimp or fish in the menu. Yield: 7 servings (serving size: 1

cup).

 

 

Nutr. Assoc. : 0 0 0 0 42 3407 0 0 1262 0 1032 0 0 0