Spring Vegetable Paella

[Guest guest]

Spring Vegetable Paella

 

1 lb asparagus, cut into 2 " -pieces

3 cups broccoli florets

2 tbsps. olive oil

1 cup red bell pepper, chopped

1 1/4 cup zucchini, chopped

1/2 cup onion, chopped

4 cup cooked brown or white-long-grain rice

2 cups tomatoes, chopped, seeded

3/4 tsp. salt

1/2 tsp. saffron threads or 1/4 tsp. ground

2 cups garbanzo beans, rinsed, drained

1 frozen peas, thawed

 

Cook asparagus and broccoli florets in enough boiling water to cover in a 2

quart 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.