Paella Primavera

2 1/2 tsp. Olive Oil
3 cups broccoli Florets
1 red bell pepper, chopped (1 cup)
6 green onions, thinly sliced (1 cup)
3 cups vegetable broth, low sodium
3 cloves of garlic, minced (1 Tbs.)
1 tsp. crumbled saffron threads
1 cup short-grain rice, such as Valencia
1 cup fresh or frozen peas
1 cup halved grape or cherry tomatoes
12 pitted green olives, halved
12 pitted black olives, pitted, halved
1 lemon, wedged
1/4 cup fresh parsley

heat oil, broccoli, bell pepper and green onions and cook for 5 mins. stir in garlic, broth, and saffron, bring to a boil. sprinkle rice over ingredients, reduce heat to medium and simmer, cover, for 19 mins. sprinkle peas, tomatoes, and olives over rice. cover, and cook paella 8 minutes, or until rice is tender. remove from heat and let rest covered for 5 mins. season with salt and pepper if needed. garnish with lemon wedges and parsley.

Serving Size: makes 6 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user EXCEPTFOREVER.