Vegetable Paella

 

3/4

cup uncooked regular long-grain brown or white rice

2

cups water

1

lb asparagus, cut into 2-inch pieces

3

cups fresh broccoli florets

2

teaspoons olive or canola oil

1

medium red bell pepper, chopped (1 cup)

2

small zucchini, chopped (1 1/4 cups)

1

medium onion, chopped (1/2 cup)

1/2

teaspoon salt

1/2

teaspoon saffron threads or 1/4 teaspoon ground turmeric

2

medium tomatoes, seeded and chopped (1 1/2 cups)

2

cans (15 to 16 oz each) garbanzo beans, drained, rinsed

1

box (10 oz) frozen sweet peas, thawed, drained

Lettuce leaves, if desired

• 1 Cook rice in water as directed on package; set aside and keep warm.
• 2 In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.
• 3 In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.
• 4 Stir in remaining ingredients except lettuce leaves. Serve on platter or individual serving plates lined with lettuce if desired.