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saffron vegetable paella

(2 ratings)
Recipe by
Kathie Carr
North Liberty, IN

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.

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 15 Min

Ingredients For 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 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
    (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

  • 1
    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.
  • 2
    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.

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