Spring Vegetable Paella


 
 

No special pans required! Experience authentic ~ tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!

1 pound  fresh asparagus, cut into 2 ~ inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper ~ chopped
2 small zucchini ~ chopped
1 medium sweet onion ~ chopped
1 1/2 cup fresh sugar peas
4 cups cooked brown ~ grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, chopped
2 ~ 15 ounce cans garbanzo beans, rinsed and drained
 

1. Wash asparagus and snap off the bottom inch or so, cut into 2 inch pieces. Cook asparagus and broccoli in enough boiling water to cover in a 2 quart saucepan about 4 minutes or until desired tenderness; drain.
2. Heat oil in 10 ~ inch skillet over medium ~ high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion and peas in oil for 5 minutes, stirring occasionally, until onion is tender.
3. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.