Spring Vegetable Paella Recipe
Summary
Ingredients
| Asparagus | 1 Pound, cut into 2 inch pieces | |
| Broccoli flowerets | 3 Cup (48 tbs) | |
| Olive oil/Vegetable oil | 2 Teaspoon | |
| Red bell pepper | 1 Cup (16 tbs), chopped | |
| Zucchini | 1 1⁄4 Cup (20 tbs), chopped | |
| Onion | 1 Medium, chopped (1/2 Cup) | |
| Cooked brown rice/Regular long grain rice | 4 Cup (64 tbs) | |
| Salt | 3⁄4 Teaspoon | |
| Saffron threads/1/4 teaspoon ground turmeric | 1⁄2 Teaspoon | |
| Tomatoes | 2 Cup (32 tbs), chopped (Seeded) | |
| Chick peas | 30 Ounce, progresso (Garbanzo Beans Drained, Rinsed) | |
| Frozen green peas | 10 Ounce (Thawed) |
Nutrition Facts
Serving size
Calories 778 Calories from Fat 101
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 299.8 mg12.5%
Total Carbohydrates 137 g45.5%
Dietary Fiber 33.2 g132.7%
Sugars 23.9 g
Protein 37 g74.4%
Vitamin A 69.1% Vitamin C 181.5%
Calcium 22.9% Iron 70.3%
*Based on a 2000 Calorie diet
Directions
2. Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
3. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
Chef
