SPRING VEGETABLE PAELLA

Spring Vegetable Paella image

Number Of Ingredients 12

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Ingredients

1 pound asparagus spears, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, cut into 1/4-inch strips
1 1/4 cups sliced zucchini (about 1 medium)
1/2 cup chopped onion (about 1 medium)
4 cups cooked brown or regular long-gran rice
2 cups coarsely chopped seeded tomatoes (about 2 large)
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 tsp ground turmeric
2 (15-ounce) cans each garbanzo beans, rinsed and drained
1 (10-ounce) package frozen green peas, thawed

Steps:

Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender drain. Heat oil in Dutch oven over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.1 Serving: Calories 280 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 640mg Carbohydrate 58g (Dietary Fiber 10g) Protein 13g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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