Vegetable Paella (blanchard) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Medium-size: red onion, peeled and sliced
2 Cloves: garlic, minced
1 cup: Rice, uncooked *
1: , (14 oz) can tomatoes
1 cup: Vegetable stock,
1/2 tsp: Turmeric,
1/2: , (9 oz) pkg frozen artichoke hearts
1: Red bell pepper cut into strips,
1/2 cup: Frozen small peas,
1/4 lbs: Small whole baby carrots,
6: Corn cobettes, Maybe those mini cobs that are sold in jars??
Directions:
Spray the bottom of a large, heavy-lidded pot with nonstick spray.
Heat to medium heat and saute onion rings and garlic. Add rice and
stir to brown lightly. Add vegetable stock and tomatoes. Stir in
turmeric, carrots, and artichoke hearts. Cover and reduce heat to
simmer for 10 minutes. Add remaining ingredients, cover, and continue
to simmer for 10 to 15 minutes more until rice is done.
*If using brown rice, ad dcarrots and artichoke hearts when 20
minutes of cooking time remains. Add remaining ingredients 10 minutes
later.
Makes 6 servings (Per serving: 173 calories, 1 gram fat)
nanette.blanchard@springsboard.org (NANETTE BLANCHARD) From Beyond
Alfalfa Sprouts and Cheese...
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Source from luhu.jp
Heat to medium heat and saute onion rings and garlic. Add rice and
stir to brown lightly. Add vegetable stock and tomatoes. Stir in
turmeric, carrots, and artichoke hearts. Cover and reduce heat to
simmer for 10 minutes. Add remaining ingredients, cover, and continue
to simmer for 10 to 15 minutes more until rice is done.
*If using brown rice, ad dcarrots and artichoke hearts when 20
minutes of cooking time remains. Add remaining ingredients 10 minutes
later.
Makes 6 servings (Per serving: 173 calories, 1 gram fat)
nanette.blanchard@springsboard.org (NANETTE BLANCHARD) From Beyond
Alfalfa Sprouts and Cheese...
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Source from luhu.jp
Tags
Main dish