saffron vegetable paella
(2 ratings)
I love saffron. This vegetable paella is tasty and filling. You won't miss the meat. Its also healthy, low in fat. I found this recipe in a local newspaper article about using local garden vegetables in unusual dishes several years ago. If you prefer you can add some cooked chopped chicken to make this a meat main dish. Or add some tofu to up the protein count.
(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For saffron vegetable paella
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1 lbfresh asparagus, cut in 2 inch pieces
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3 cbroccoli florets
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2 tspolive oil
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1red bell pepper, cut in strips (or use yellow or green bell pepper)
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2 smzucchini, chopped
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1 lgonion, chopped
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1/4 tspsea salt
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1/2 tspsaffron threads
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4 ccooked brown rice (ok to use white but resulting dish will not be as healthy)
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2 lgtomatoes, seeded and chopped
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2 can(15-16 ounces each) garbanzo beans, rinsed and drained
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1 pkg(10 ounces) frozen baby green peas, thawed and drained
How To Make saffron vegetable paella
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1Heat to boiling 1 inch of water in a large skillet. Add asparagus and broccoli and boil for 4 minutes or until tender crisp. Drain. Set aside briefly.
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2Heat olive oil in same skillet. Cook asparagus, broccoli, bell pepper, zucchini, onion, salt, and saffron in oil, stirring, for about 5 minutes, or until onion is tender crisp. Stir in remaining ingredients and heat all. Pour onto serving plate and serve immediately. Vegetables should be hot, fresh, and crisp not limp and over-cooked.
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