marsha-tbay
Well-known member
Spring Vegetable Paella
1 lb asparagus, cut into 2" pieces
3 cups broccoli florets
2 tbsps. olive oil
1 cup red bell pepper, chopped
1 1/4 cup zucchini, chopped
1/2 cup onion, chopped
4 cup cooked brown or white long grain rice
2 cups tomatoes, chopped, seeded
3/4 tsp. salt
1/2 tsp. saffron threads or 1/4 tsp. ground
2 cups garbanzo beans, rinsed, drained
1 frozen peas; thawed
Cook asparagus and broccoli florets in enough boiling water to cover in a 2 quart saucepan, about 4 minutes or until crisp-tender; drain.
Heat oil in a 10-inch skillet 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.
Myrtle-vegrp
1 lb asparagus, cut into 2" pieces
3 cups broccoli florets
2 tbsps. olive oil
1 cup red bell pepper, chopped
1 1/4 cup zucchini, chopped
1/2 cup onion, chopped
4 cup cooked brown or white long grain rice
2 cups tomatoes, chopped, seeded
3/4 tsp. salt
1/2 tsp. saffron threads or 1/4 tsp. ground
2 cups garbanzo beans, rinsed, drained
1 frozen peas; thawed
Cook asparagus and broccoli florets in enough boiling water to cover in a 2 quart saucepan, about 4 minutes or until crisp-tender; drain.
Heat oil in a 10-inch skillet 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.
Myrtle-vegrp