Vegetable Paella w/ Fava Beans and Wild Rice

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Vegetable Paella with Fava Beans and Wild Rice

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 to 3 tablespoons olive oil

1 large onion -- diced

1 green or red bell pepper -- seeded and diced

10 to 12 mushrooms -- sliced

3 or 4 cloves garlic -- minced

3/4 teaspoon ground turmeric or a pinch of saffron

2 1/2 cups water or vegetable stock

2 cups cooked or canned small fava or red kidney

beans -- drained

2 carrots -- peeled and diced

1 cup green peas, fresh or frozen

1 cup medium-grain brown rice

1/2 cup wild rice

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

1 teaspoon ground black pepper

1 unpeeled yellow squash -- diced

 

Preheat the oven to 350F.

In a large flameproof casserole or Dutch oven, heat the oil and add the onion,

pepper, squash, mushrooms, and garlic. Cook over medium heat for 7 to 10

minutes. Add the turmeric and cook 1 minute more. Stir in the water, beabs,

carrots, green peas, both rices, and seasonings, and cover.

Place in the oven and bake for 55 minutes to 1 hour, until the rice is done.

Fluff the paella and serve hot. Season with salt at the table.

Variation: After baking for 50 minutes, add 10 to 12 asparagus stalks, sliced

3/4 inch thick, or broccoli florets to the paella. Cover and continue to cook.

Or add 1 cup of corn kernels in place of the green peas.

 

 

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Per serving: 1240 Calories (kcal); 110g Total Fat; (78% calories from fat); 8g

Protein; 60g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 22

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0