Saffron Vegetable Paella
|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 small||zucchini, chopped|
|1 large||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 large||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|
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.
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.