Vegetable Paella

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* Exported from MasterCook *

 

Vegetable Paella

 

Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Serving Size : 6 Preparation Time :0:00

Categories : Rice & Grains Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces packaged frozen chopped spinach -- thawed but not

drained

2 cups converted white rice

4 cups homemade vegetable stock

OR 29-ounces canned vegetable broth

1 green bell pepper -- chopped

3/4 cup chopped roasted red peppers

1 large onion -- chopped

2 cloves garlic -- minced

1/2 teaspoon saffron threads

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

13 3/4 ounces canned quartered artichoke hearts -- rinsed and well

drained

16 ounces packaged frozen mixed vegetables -- thawed

 

In a 31/2- or 4-quart electric slow cooker, combine the undrained spinach,

rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and

pepper.

 

Cover and cook on the low heat setting about 4 hours, or until the rice is

just tender but the grains are still separate and not mushy; watch closely

near the end of the cooking time.

 

Stir in the artichokes and thawed vegetables. Increase the heat to the high

setting and cook, uncovered, 10 minutes longer. Serve immediately.

 

 

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Per Serving (excluding unknown items): 14 Calories; trace Fat (4.3% calories

from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0

Fat.

 

NOTES : This is one slow-cooker dish you have to pay attention to near the

end, because overcooking will turn the rice into mush.

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

 

 

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