2 Paella Recipes

[Guest guest]

* Exported from MasterCook *

 

Spring Vegetable Paella

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Vegan

Mexican/Southwestern Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound asparagus -- cut into 2 " pieces

3 cups broccoli florets

2 tablespoons olive oil

1 cup red bell pepper -- chopped

1 1/4 cups zucchini -- chopped

1/2 cup onion -- chopped

4 cups cooked brown or white long-grain rice

2 cups tomatoes -- chopped & seeded

3/4 teaspoon salt

1/2 teaspoon saffron threads or 1/4 tsp ground turmeric

2 15 oz. cans garbanzo beans -- rinsed & drained

1 10 pkg. frozen peas -- thawed

 

Cook asparagus and broccoli florets in enough boiling water to cover in a

2-qt. saucepan, about 4 minutes or until crisp-tender; drain.

Heat oil in a 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.

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

until hot.

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Southwest Vegetable Paella

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Vegan

Mexican/Southwestern Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 medium onion -- chopped

1 medium green pepper -- cut into 1 " pieces

2 cloves garlic -- minced

1 cup long-grain white rice -- uncooked

1 14 1/2oz can vegetable broth

1 10 oz can diced tomatoes w/green chiles

1/4 teaspoon turmeric

1/4 teaspoon red pepper

1 15 oz can black beans -- rinsed & drained

1 11 oz can whole kernel corn -- drained

 

In a large skillet, heat olive oil and cook onion, green pepper, and garlic

till tender (4-5 mins). Add rice, vegetable broth, tomatoes, & spices. Bring

to a boil, reduce heat to low, cover, and simmer 15 minutes. Stir in black

beans and corn, cover, and cook an additional 5 mins.

 

 

- - - - - - - - - - - - - - - - - -