Spring-Vegetable Paella

Spring-Vegetable Paella
Photo by © Melanie Acevedo

Ingredients

  • 1 cup water
  • 3 cups canned low-sodium chicken broth or homemade stock
  • ¼ teaspoon turmeric
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • ½ pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
  • 1 cup frozen peas
  • + 8 more ingredients
    • 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
    • 1 6 ½- ounces jar marinated artichoke hearts, drained and sliced
    • ¼ cup drained sliced jarred pimientos, chopped (one 4-ounce jar)
    • 1 ¼ teaspoons salt
    • 1 clove garlic, minced
    • 1 tomato, peeled and chopped
    • ½ cup chopped flat-leaf parsley
    • 2 cups rice, preferably medium-grain such as arborio

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes. 2. Stir in the salt, turmeric, and rice. Add the chicken broth,...

View full recipe at My Recipes

Comments

Variations on Spring-Vegetable Paella

  • Spring Vegetable Paella
    • 12 ounces baby carrots
    • 2 cups water
    • 2 large fresh fennel bulbs (about 1 1/2 pounds total)
    • 1 onion
    • 1 cup canned garbanzo beans (chickpeas)
    • +12 other ingredients


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