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Chunky Vegetable Paella

Perfect Paella

Combining beans and rice makes a complete protein and a great-tasting well-balanced meal.

Source

Adapted from www.StrongWomen.com.

0 reviews

2 ratings

This vegetable-rich, delicious recipe calls for saffron—an exotic spice that is well worth the extra pennies. Adapted from www.StrongWomen.com.

Prep Time:40 min

Start to Finish:1 hr 20 min

makes:6 servings

8	to 10 saffron threads
1	medium eggplant, cut into 3/4 inch chunks
3	tablespoons olive oil
1	large onion, sliced
3	cloves garlic, crushed
1	medium yellow pepper, sliced in 1" pieces
1	medium red pepper, sliced in 1" pieces
2	teaspoons paprika
1 1/4	cup Arborio rice
3 1/2	cups low-sodium chicken or vegetable stock
1	lb. tomatoes, fresh, chopped
1/2	teaspoon ground black pepper
6	oz. mushrooms, fresh, cut into chunks
1	can (15 oz) Progresso® chickpeas (garbanzo beans), with liquid
	Salt to taste

1.	Steep saffron in 3 tablespoons hot water. Sprinkle eggplant with salt, leave to drain in colander for 30 minutes, then rinse and dry.
2.	In a large pan, heat olive oil and sauté garlic, onions, peppers and eggplant for about 5 minutes. Add paprika and stir. Mix in rice then add stock, tomatoes, saffron and black pepper. Bring to a boil; simmer for 15 minutes, stirring occasionally. Stir in mushrooms and garbanzo beans. Simmer 15 minutes more until liquid is absorbed, stirring as needed.
* Nutrition was calculated using 1/4 teaspoon salt.

Nutritional Information

1 Serving: Calories 430 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 69g (Dietary Fiber 9g, Sugars 9g); Protein 15g Percent Daily Value*: Vitamin A 35%; Vitamin C 70%; Calcium 8%; Iron 25% Exchanges: 3 1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 1 1/2 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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