Vegetarian Paella

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* Exported from MasterCook *

 

VEGETARIAN PAELLA

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 medium onion -- chopped

2 cloves garlic -- minced (2 to 3)

1 green bell pepper -- cut into 2-inch strips

1 red bell pepper -- cut into 2-inch strips

1 can diced tomatoes -- 14 to 16-ounce

1 can vegetable broth -- (15 ounce)

1 teaspoon saffron threads -- dissolved in

a small amount of hot water (see Note)

6 serving portion quick-cooking brown rice -- uncooked

1/2 teaspoon dried thyme

1 can can artichoke hearts -- drained and coarsely chopped(14

to 16-ounce can)

1 1/2 cups frozen peas -- thawed

1/4 cup chopped fresh parsley

Salt and freshly ground pepper to taste

 

Serves: 6 to 8

Don't be intimidated by the number of ingredients. This is an easy dish to make,

and the results are splendid. Complete this one-dish meal with a salad of mixed

baby greens tossed with seedless orange sections and toasted almond slices,

dressed in a low-fat vinaigrette.

 

Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and garlic

and sauté over medium heat until translucent, about 5 minutes.

 

Add the green pepper, and half of the red pepper (set aside the rest for

garnish), and sauté for 5 minutes, stirring frequently.

 

Add the tomatoes, vegetable broth, rice, seasonings, and 1 cup water. Bring to a

simmer and cook, covered, for 10 minutes.

 

Stir in the artichoke hearts, peas, and half of the parsley. Season to taste

with salt and pepper and add a small amount of water to moisten if needed. Cook,

stirring, just until everything is well heated through, about 5 minutes.

 

Transfer the rice mixture to a large, shallow serving container. Garnish with a

concentric circle of the reserved red pepper strips, and sprinkle the remaining

parsley over the top. Serve at once.

 

NOTE: Substitute 1 tsp. turmeric if saffron is unavailable.

 

 

 

 

 

Source:

" vegkitchen.com newsletter 2-7-2002 "

 

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Per Serving (excluding unknown items): 122 Calories; 6g Fat (39.1% calories from

fat); 4g Protein; 15g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 317mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fat.

 

 

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