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Vegetable Paella

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10 ounces packaged frozen chopped spinach, thawed but not drained

2 cups converted white rice

4 cups homemade vegetable stock

1 green bell pepper -- chopped

3/4 cup chopped roasted red peppers

1 large onion -- chopped

2 garlic cloves -- 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

1. 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.

 

2. 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.

 

3. 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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my pleasure

love and light elaine x

-

" Jayelle Wiggins " <jayelle3

 

Thursday, September 23, 2004 1:24 AM

Re: Vegetable Paella

 

 

> Yummy! That sure does sound like tomorrow night's dinner. Thank you!

>

> Blessed be,

> Jayelle

 

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