spring vegetable paella

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Spring Vegetable Paella

 

Recipe By :Byerly's Minnesota

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

2 cups Sweet Baby Supreme Carrots -- (Green Giant)

1 medium red bell pepper -- cut into 1-inch pieces

14 ounces canned small artichoke hearts -- cut in half

5 tablespoons olive oil -- divided

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons minced garlic

3/4 teaspoon paprika

1 package Spanish saffron threads -- (0.5 gram) crushed

1 teaspoon dried rosemary -- crumbled

1 1/2 cups coarsely chopped Spanish or sweet onion

1 1/2 cups Arborio rice

14 1/2 ounces Hunt's Diced Tomatoes with Sweet Onions -- (canned)

undrained

14 ounces canned vegetable broth

2 ounces water -- (2 cups total liquid)

1 cup dry white wine

1 cup frozen baby peas

15 1/2 ounces canned butter beans -- drained and rinsed

 

In large bowl, toss carrots, red pepper, artichoke hearts, 3 tablespoons oil,

salt and pepper together. Transfer to foil-lined 15x10-inch jelly-roll pan.

Roast in preheated 425 F oven until carrots are tender and lightly browned

(about 15 minutes).

 

In small bowl, combine garlic, paprika, saffron and rosemary; set aside.

 

Heat remaining 2 tablespoons oil in large skillet over medium-high heat; saute

onion until tender (about 5 minutes). Stir in rice; saute 2 minutes. Add

tomatoes and garlic mixture; saute 1-2 minutes. Pour in broth and wine; bring to

a boil. Reduce heat to low, cover and simmer 10-12 minutes. Stir in peas, beans

and roasted vegetables. Simmer until all liquid is absorbed (about 5 minutes),

stirring occasionally. Remove from heat; let stand, covered, 5 minutes. Fluff

with fork. Transfer to serving dish.

 

Tip: To make ahead, spoon paella into oven-proof serving dish. Refrigerate,

covered. Reheat, covered, in preheated 350 F oven until mixture registers 165 F

(25-30 minutes). Fluff with fork.

Wine Suggestion: Spanish Albarino (a dry white wine).

 

 

Source:

" byerlys.com "

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Per Serving (excluding unknown items): 381 Calories; 10g Fat (25.0% calories

from fat); 10g Protein; 58g Carbohydrate; 6g Dietary Fiber; trace Cholesterol;

1359mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 Fat.

 

NOTES : A vegetarian version of the Spanish classic.

 

Nutr. Assoc. : 260 0 3025 0 0 0 0 0 4809 0 20199 0 219 5439 0 0 3468 0

 

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