Vegetarian Paella

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Vegetarian Paella

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 cup chopped onions

1 teaspoon minced garlic

2 cups water

3/4 teaspoon salt

1/4 teaspoon saffron threads

1 cup long-grain white rice

1 cup diced carrots

1 1/2 cups frozen peas - thawed

1 cup chickpeas - (cooked or canned)

rinsed and drained

1/4 cup roasted red peppers - cut into thin strips

Ground black pepper

 

In a large, heavy saucepan over medium heat, warm the oil. Add the

onions

and garlic. Sauté for 1 minute.

 

Add the water, salt and saffron. Bring to a boil. Stir in the rice and

carrots. Return to a boil. Reduce the heat to low, cover and simmer

for

about 18 minutes, or just until the rice is tender.

 

Uncover and quickly sprinkle the peas, chick-peas and red peppers

over

the

rice. Cover and continue to simmer for 2 minutes, or until the rice is

cooked and the liquid has been absorbed. Stir gently to fluff up the

rice

and distribute the vegetables. Season with the black pepper.

 

Store saffron in the refrigerator to maintain maximum freshness.

 

Description:

" Here is a vegetarian version of the classic Spanish rice dish. The

saffron gives it a distinctive flavor and a gorgeous golden hue.

This

paella is an elegant dish to serve company. "

Source:

" Prevention's The Healthy Cook "

Copyright:

" 1997 Rodale Press, Inc. "

 

 

 

 

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Per Serving (excluding unknown items): 454 Calories; 7g Fat (13.8%

calories from fat); 17g Protein; 82g Carbohydrate; 14g Dietary Fiber;

0mg

Cholesterol; 491mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean

Meat; 1

1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2603 0 0