Vegetable Paella

Serves: 7
Total Calories: 628


1 cup olive oil
2 leeks, white part only, chopped
4 onions, chopped
4 cloves garlic, chopped
4 small tomatoes, chopped
8 fresh artichoke hearts
4 red bell peppers, roasted, peeled, and julienned
2 cups cauliflower florets
1/2 pound shelled green peas
5 cups vegetable stock [about 3 (13 3/4-ounce) cans]
salt and pepper to taste
4 teaspoons chopped fresh cilantro
1 pound short-grain rice


In a casserole (preferably an earthenware casserole) over low heat, heat the oil. Add half of the leeks, onions, garlic, and tomatoes. Cook for 2 minutes. Add artichoke hearts, bell peppers, cauliflower, and peas. Add half of the vegetable stock and cook on low heat for 10 minutes; season with salt and pepper. Add the remainder of the leeks, onions, tomatoes, garlic, all the cilantro, the rice, and the rest of the stock, and blend. Cook for another 20 minutes or so until rice is done. Add more stock, if needed.

Fun Fact: The Sonoran Desert, Arizona, is the only place in the world where saguaro cactuses grow. Saguaro National Park has the largest concentration of the cactus. The park was established to protect the unique organ pipe cactus and its Sonoran Desert habitat. The area supports over 30 other species of cactuses as well as a multitude of wildlife.

Nutritional Facts:

Serves: 7
Total Calories: 628
Calories from Fat: 283

This Vegetable Paella recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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