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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 245.0
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 287.8 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 8.4 g
  • Protein: 8.8 g

View full nutritional breakdown of Spring Vegetable Paella calories by ingredient
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Spring Vegetable Paella

Submitted by: CAH-RD

Introduction

This originally made 6 servings with less veggies. I added even more veggies and this is equal to or greater than at least 12 servings. It made so much!! This originally made 6 servings with less veggies. I added even more veggies and this is equal to or greater than at least 12 servings. It made so much!!
Number of Servings: 12

Ingredients

    1 pound asparagus, cut into 2-inch pieces
    3 cups broccoli flowerets
    2 teaspoons olive or vegetable oil
    1 medium red bell pepper, chopped (1 cup)
    2 small zucchini, chopped (1 1/4 cups)
    1 medium onion, chopped (1/2 cup)
    4 cups cooked brown or regular long-grain rice
    3/4 teaspoon salt
    1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
    2 large tomatoes, seeded and chopped (2 cups)
    2 cans (15 oz each) Progresso® chick peas (garbanzo beans), drained, rinsed
    1 box (9 oz) Green Giant Select® frozen baby sweet peas, thawed

Directions

1 Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.

2 Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.

3 Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.


Serving Size: Makes 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user CAH-RD.






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