RisaG 10-01-99 5:45 PM
Vegetable Paella
Recipe By : Soap Opera Cafe by Robin Mattson
Serving Size : 10 Preparation Time :0:00
Categories : Low Fat Rice Dishes
Vegetarian Days
Amount Measure Ingredient, Preparation Method
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3 carrots, peeled/cut in 1/2" pieces
1 cup peas, fresh or frozen
1 med zucchini, quartered lengthwise cut in 1/2" pieces
5 cups homemade chicken stock, or fat free canned
1/2 tsp saffron threads
1 tbsp extra-virgin olive oil
1 med onion, chopped
1 large red bell pepper, seeded & cut in 1" pieces
3 cloves garlic, minced
1 large tomato, peel/seed/dice 1/2"
1 1/2 cups arborio rice, or med-grain white
1 tsp turmeric
1/2 tsp paprika
1 1/2 tsp salt
1 (6 oz) jar marinated artichoke hearts, rinsed & drained
1/4 cup fresh parsley, chopped
In a large saucepan with enough boiling salted water to cover, cook carrots for 3 minutes.
Add peas, zucchini, and yellow squash and cook 3-5 minutes longer, or until vegetables are just tender.
Drain into a colander and rinse under cold running water, drain again well and set mixed vegetables aside.
In a large saucepan, heat stock until hot.
Crumble saffron threads into stock and keep warm over low heat.
Meanwhile, in a large heavy skillet or flameproof casserole, heat olive oil until hot.
Add onion, bell pepper, and garlic and cook over medium-high heat, stirring often, until softened, about 5 minutes.
Add tomato and continue to cook until liquid is almost evaporated, about 2 minutes.
Add rice to skillet and reduce heat to medium-low.
Cook, stirring, until rice is opaque, 2-3 minutes.
Stir in turmeric and paprika, then add 1 cup of hot stock.
Cook, stirring constantly, until liquid is absorbed, then add another cup of stock.
Continue to cook, adding stock gradually until all liquid is absorbed and rice is tender and creamy, about 20 minutes.
Add salt and reserved mixed vegetables; stir gently to mix.
Heat through and serve topped with artichoke hearts and chopped parsley.
Nutritional information: Per serving, 205 calories, 3g fat, 0 mg cholesterol.