Saffron Vegetable Paella
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 votes5
1 lbfresh asparagus, cut in 2 inch pieces
3 cbroccoli florets
2 tspolive oil
1red bell pepper, cut in strips (or use yellow or green bell pepper)
2 smallzucchini, chopped
1 largeonion, chopped
1/4 tspsea salt
1/2 tspsaffron threads
4 ccooked brown rice (ok to use white but resulting dish will not be as healthy)
2 largetomatoes, 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
How to Make Saffron Vegetable Paella
- Heat 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.