Spring Vegetable Paella (adapted from Moosewood Low Fat Favorites)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Rice:5 to 6 artichoke hearts1 cup brown rice1/2 cup wild rice1 tsp salt1 tsp tumeric (use saffron if you can find/afford it)Vegetables2 cups minced onions2 garlic cloves1 tablespoon olive oil1 teaspoon thyme (dry)2 red bell peppers (chopped)1 pound asparagus trimmed and cut into 1 inch pieces1 can diced tomatoes1 block extra firm tofu
Drain artichoke hearts, reserving the juice. Quarter the artichoke hearts and set aside. Add water to artichoke brine to make 2.5 cups of liquid. Combine with brown rice, wild rice, salt and tumeric (or saffron) in a large saucepan with a tight fitting lid. Bring to boil on high heat. Once boiling reduce heat and simmer for 45 minutes (or until moisture is absorbed).
Saute onions and garlic for 5 minutes on medium high heat until translucent. Add thyme, bell pepper and asparagus, cover and saute for a further 5 minutes. Add tomatoes and artichoke hearts and simmer for a further 10 minutes.
To serve, spread rice on a large plate and cover with vegetable mix.
Serving Size: 6 - 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JOHNNYCORN.
Saute onions and garlic for 5 minutes on medium high heat until translucent. Add thyme, bell pepper and asparagus, cover and saute for a further 5 minutes. Add tomatoes and artichoke hearts and simmer for a further 10 minutes.
To serve, spread rice on a large plate and cover with vegetable mix.
Serving Size: 6 - 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JOHNNYCORN.
Nutritional Info Amount Per Serving
- Calories: 237.8
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 542.5 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 5.8 g
- Protein: 12.6 g
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