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Cook'n with Betty Crocker 
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Spring Vegetable Paella |
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Serves: 6 Print this Recipe1 pound asparagus spears, cut into 2-inch pieces 3 cups broccoli flowerets 2 teaspoons olive or vegetable oil 1 medium red bell pepper, cut into 1/4-inch strips 1 1/4 cups sliced zucchini (about 1 medium) 1/2 cup chopped onions (about 1 medium) 4 cups cooked brown or regular long-gran rice 2 cups coarsely chopped seeded tomatoes (about 2 large) 3/4 teaspoon salt 1/2 teaspoon saffron threads or 1/4 tsp ground turmeric 2 (15-ounce) cans each garbanzo beans, rinsed and drained 1 (10-ounce) package frozen green peas, thawed Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain. Heat oil in Dutch oven 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. 1 Serving: Calories 280 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 640mg; Carbohydrate 58g (Dietary Fiber 10g); Protein 13g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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