Vegetable Paella
Ingredients
- 2 large onions, (diced)
- One quarter cup extra virgin olive oil
- 2 cloves garlic
- 2 fresh tomatoes, (chopped)
- 4 cups brown rice, uncooked
- 6 cups chicken broth
- 1 phial saffron filaments
- 2 cups water
- 1 cup fresh green beans cut into one half inch pieces
- 1 12-oz. jar marinated artichoke hearts, drained and diced
- 1 pound asparagus, tough ends removed and cut into one half inch pieces
- One half cup parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet and cook onions until tender
- Add garlic and tomatoes and continue to cook for several minutes
- Add 5 and three quarters cups of the chicken broth, water, salt and pepper and rice
- Heat remaining one quarter cup chicken broth and infuse saffron filaments in hot chicken broth
- Add broth to the skillet and cook over medium heat until most of the water is absorbed
- At this time add asparagus, green beans, artichokes and parsley; continue to cook for 20 minutes
- Garnish with tomato wedges and serve
- As a variation to the vegetable paella you may add your choice of seafood like clams, mussels or shrimp
- You may also vary the type of vegetables used in this recipe
- We would suggest fresh broccoli, small pieces of fresh corn on the cob, fresh zucchini and other fresh summertime veggies
- Anything goes so be creative and experiment
Notes
This dish is low in fat and calories
Of course, this can change depending on what other ingredients that you may choose to add
You can find low fat chicken broth in most stores and there would be no problem to using this in the recipe