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 (excluding unknown items): 613 Calories; 14g Fat (19.2% calories

from fat); 31g Protein; 98g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol;

332mg Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 Fat.

 

 

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