MEDITERRANEAN PAELLA (VEGETARIAN)

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Mediterranean Paella (Vegetarian) image

Makes a colorful and tasty side dish or light main dish. It has passed the "husband test" and has also been popular at potlucks. This came from a cooking show I used to watch back in the early 1990's.

Provided by Annisette

Categories     Rice

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons hot water
3 -4 Spanish saffron threads
2 cups rice (uncooked)
1/4 cup extra virgin olive oil
4 cups vegetable broth
1 cup green beans
1 cup black olives (whole)
1 red bell pepper, chopped
1/2-1 teaspoon white pepper
1/2-1 teaspoon cayenne pepper
1 cup roma tomato, chopped

Steps:

  • Place saffron threads in 2 tablespoons of hot water. Stir around and then set it aside.
  • In a large pan or dutch oven, sauté the uncooked rice in the olive oil for about 2 minutes, stirring constantly.
  • Add vegetable broth, green beans, black olives, bell pepper, saffron mixture, white pepper, cayenne, and tomato.
  • Cook, covered, for 30 minutes, or until the water is evaporated, stirring occasionally to keep it from sticking to the bottom of the pot.

Nutrition Facts : Calories 616.9, Fat 19.8, SaturatedFat 3, Cholesterol 2.4, Sodium 1108.7, Carbohydrate 98.4, Fiber 5.1, Sugar 6, Protein 10.9

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