Saffron Vegetable Paella
|Categories:||Other Main Dishes, Vegetables, Vegetarian|
|1 lb||fresh asparagus, cut in 2 inch pieces|
|3 c||broccoli florets|
|2 tsp||olive oil|
|1||red bell pepper, cut in strips (or use yellow or green bell pepper)|
|2 sm||zucchini, chopped|
|1 lg||onion, chopped|
|1/4 tsp||sea salt|
|1/2 tsp||saffron threads|
|4 c||cooked brown rice (ok to use white but resulting dish will not be as healthy)|
|2 lg||tomatoes, seeded and chopped|
|2 can(s)||(15-16 ounces each) garbanzo beans, rinsed and drained|
|1 pkg||(10 ounces) frozen baby green peas, thawed and drained|
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DirectionsHeat 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.Heat 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.