Healthy Serving:
Vegetable Paella
Ingredients:
2 tbs. olive oil
2 cloves garlic, finely chopped
1 large red onion
1 cup uncooked quick-cooking brown rice
1 cup vegetable or chicken broth
½ tsp. saffron threads
1 bag frozen petite peas, baby whole carrots, snow peas and baby corn
1 can stewed tomatoes undrained
Directions:
- Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic and onion, stirring frequently, until tender.
- Stir in remaining ingredients. Heat to boiling; reduce to medium-low.
- Cover and cook 5 minutes, stirring occasionally; remove from heat. Let stand covered for 5 minutes.
Makes 4 servings.
Variation: Make chicken vegetable paella by adding ½ cup cubed cooked chicken to skillet.
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