SPRING VEGETABLE PAELLA
This is just delicious! Flavored with saffron, thyme, and extra-virgin olive oil, you're in for a taste treat! From Moosewood Restaurant Low-Fat Favorites.
Provided by Sharon123
Categories Spanish
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Drain the artichoke hearts, reserving the brine.
- Quarter the artichoke hearts and set aside.
- Add water to the artichoke brine to make 2 1/2 cups of liquid and combine it with the rice, salt,and saffron in a heavy saucepan with a tight-fitting lid.
- Cover and bring to a boil on high heat.
- Reduce the heat and very gently simmer until the rice is tender and the liquid has been absorbed, 45 to 60 minutes.
- When the rice has simmered for about 25 minutes, saute the onions, celery, and garlic in the olive oil on medium-high heat for about 5 minutes, until the onions soften.
- Add the thyme, bell peppers, and asparagus, cover,and saute on medium heat,stirring frequently, for 5 minutes.
- Add the peas, tomatoes, and reserved artichoke hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables are tender.
- Add salt and pepper to taste.
- To serve the paella, spread the rice on a large platter or in a large bowl.
- Top the rice with the vegetables and their juices.
- Sprinkle with chopped chives or scallions and steamed snow peas,if you like.
- Enjoy!
Nutrition Facts : Calories 244.3, Fat 3.2, SaturatedFat 0.6, Sodium 563.8, Carbohydrate 48.1, Fiber 9.3, Sugar 6.5, Protein 9.2
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