Side Pannel
Vegetable Paella
Ingredients List
- 1/4 c Veggie broth
- 2/3 c Chopped onion
- 2/3 c Diced red bell pepper
- 2 Cloves garlic minced
- 1 c Frozen artichoke hearts;
- -thawed
- 1 1/2 c Tightly packed torn fresh
- -spinach
- 1/2 c Water
- 21 oz Vegetable broth
- 1 1/4 c Uncooked jasmine rice
- 3/4 ts Salt
- 1/2 ts Hungarian sweet paprika
- 1/4 ts Saffron threads
- 1 c Frozen baby lima beans;
- -thawed
- 1/3 c Frozen green peas; thawed
Directions
Add 1/4 cup veggie broth to a non-stick pan and heat until warm.
Add onion, bell pepper, and garlic, and saute 3 minutes. Add artichokes;
saute 2 minutes. Add spinach, water, and broth; bring to a boil. Stir in
rice and next 3 ingredients. Cover, reduce heat, and simmer 15 minutes.
Stir in lima beans and peas; cover and cook an additional 10 minutes or
until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork. Yield: 7 servings (serving size: 1 cup).
Per serving: 198 Calories; 0g Fat (2% calories from fat); 9g Protein; 42g
Carbohydrate; 0mg Cholesterol; 433mg Sodium
Add onion, bell pepper, and garlic, and saute 3 minutes. Add artichokes;
saute 2 minutes. Add spinach, water, and broth; bring to a boil. Stir in
rice and next 3 ingredients. Cover, reduce heat, and simmer 15 minutes.
Stir in lima beans and peas; cover and cook an additional 10 minutes or
until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork. Yield: 7 servings (serving size: 1 cup).
Per serving: 198 Calories; 0g Fat (2% calories from fat); 9g Protein; 42g
Carbohydrate; 0mg Cholesterol; 433mg Sodium
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