Kathie's StoryI 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.
fresh asparagus, cut in 2 inch pieces
red bell pepper, cut in strips (or use yellow or green bell pepper)
cooked brown rice (ok to use white but resulting dish will not be as healthy)
tomatoes, seeded and chopped
(15-16 ounces each) garbanzo beans, rinsed and drained
(10 ounces) frozen baby green peas, thawed and drained
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.
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.