Difference between revisions of "Vegetable Paella I"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ½ cup frozen [[peas]] | * ½ cup frozen [[peas]] | ||
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# Soak the saffron in water. | # Soak the saffron in water. | ||
# Saute in broth, [[cauliflower]], [[carrot]]s, [[red bell pepper|red peppers]], [[onion]]s, [[garlic]] and [[rice]]. | # Saute in broth, [[cauliflower]], [[carrot]]s, [[red bell pepper|red peppers]], [[onion]]s, [[garlic]] and [[rice]]. | ||
Latest revision as of 17:16, 29 June 2012
Ingredients
- ¼ tsp saffron
- ½ cup water
- 2 red bell peppers, diced
- 1 cup cauliflower florets
- 1 cup carrots, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1½ cup raw rice
- 3 cup chicken broth, fat-free
- 2 cup spinach leaves
- 1 cup tomatoes, drained
- paprika
- salt
- 1 can cannellini beans
- ½ cup frozen peas
Procedures
- Soak the saffron in water.
- Saute in broth, cauliflower, carrots, red peppers, onions, garlic and rice.
- Cook until cauliflower is soft and rice is al dente.
- Add tomatoes, saffron, beans, peas, spinach, salt and paprika.
- Simmer a few minutes until spinach is wilted and everything is hot.
